Business Plan - Sample Template 2023-2024

0.
0 NON-DISCLOSURE AGREEMENT
NOTE: [This is your COVER PAGE ...not ours!! You can do with it what you think will
make your (‘Recipient’),
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disclosed to any other individual or entity without prior written consent. The recipient agrees
don’t
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Blue for the HEART NSTA
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expressed written
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consent The Information
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samples and shall be
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Recipient acknowledges that violation of this Agreement will result in Blue Seal Catering
Service seeking equitable relief in any court of competent jurisdiction.
Once the reader moves beyond this pages he/she acknowledges and accept the conditions of
this agreement.
Insert business name in all areas indicated above

ABSTRACT
_________________________ __________________________
Date The ABC Restaurant is a fictitious entity that was designed solely Signature
for the purpose of creating a
of Recipient
template that will enable the easy writing of a business plans for the HEAT NSTA Trust Trainee
Start-up Grant programme. It is a training tool that enables students to write business plans that
are realistic in the fastest possible time period. Just use the descriptions and the samples and
…………………………………
replace them with your own information …………………………………..
Date [name of Company]
WRITTEN BY:
EMAIL ADRESS:
CONTACT NUMBER:
Jamaican and international foods right on time!
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TABLE OF CONTENTS
1.0 Executive Summary
2.0 Business Profile
2.1 COMPANY CONCEPT
2.2 gaps and opportunities
2.3 ownership and legal status
2.4 Mission Statement
2.5 Guiding Principles
2.6 Keys to Success
3.0 Product /Service
3.1 Product and Service Overview
3.2 Product/Service description
3.3 sample Highlights
4.0 Industry/Sector Analysis
4.1 Competitive Analysis
5.0 Marketing Plan
5.1 Marketing and Sales Strategy
6.0 Implementation Plan
6.1 Proposed Location
6.2 Process Flow Diagram
6.3 Proposed Layout
6.4 Ownership, Management and Organisation
6.5 Proposed Organisational Chart
6.6 General operations
7.0 The financial Plans and projections
7.1 Financial Notes
7.2 Start -Up Cost +
7.3 Sales Forecast
7.4 One Year income and expenditure Projection
7.5 Three years projection
7. 6 Financial Highlights
Annex 1: Registration certificate
Annex 2: owners resume
[The table of content has been autogenerated for you by formatting the document. When you
add a heading to the document that is not already here just ensure that if it is the main
heading you format it as “Heading 1” using the formating tool bar. If it is a secondary
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heading you use “Heading 2” or “Heading 3” as is appropriate. When you have completed
the document right click on the mouse with the cursor on the Table of Content . Choose
“update field”, then choose “Update entire table” once that is done go through the document a
ensure that the headings are on the pages that you need them to be on. Update the Table of
content but thi stiem choose “ Update page Numbers only” . The table will automatically
adjust itself].
1.0 EXECUTIVE SUMMARY
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Blue Seal Catering Service is a newly established company that will provide catering services
for a variety of events and clients Island wide. Blue Seal Catering Service will provide
catering for all types of corporate and social events, non-profit fundraiser events, business
meetings, luncheons, and weddings. Our services will include menu creation designed for all
client’s tastes and requirements, bar services, food preparation, delivery, service, and
cleanup. Blue Seal Catering Service is a full-service catering company who will deliver
exceptional service at an unbeatable cost. Clients will receive ultimate value when choosing
Blue Seal Catering Service for their next event.
2.0 BUSINESS PROFILE
Name of Business Blue Seal Catering Service
Type of Business Limited Liability Company
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Nature of Business Food and Catering services
Classification Concept
Early Stage Start -up
Late Stage start up
Industry /Sector Food and Restaurant
Registration Bodies Companies’ Office of Jamaica
Business Registration Number 1352/2024
Registration Date 200/03/2024
Business Location
Location mode [Physical, virtual, homebased]
Business Ownership Oniel Jones and Marlon Johnson
Number of Employees 15
Funding Requirement $300,000.00 JMD
Operational Yes or NO
Operational Period (where 2021-2022

applicable)
Primary Revenue Stream Marketing, Décor , Advertisement
Secondary revenue Stream Photography and events management
Financial Rating (out of 6) Official use only
Total rating (out of 80) Official use only
Contact Person Oniel Jones
Phone Number 876-296 4372 , 876 413 4131
Email Address Onieljones2001@gmail.com
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Certificate, Licenses and other Companies Office of Jamaica Registration Certificate
permits (where applicable)
Institution The Heart Institution with which you are associated
Equipment required and Cost Commercial Stove: $70,000.00
Blender : $15,000.00
Deep Freezer $150,000.00
Fridge $65,000.00
Total: $300,000.00
[Replace the information with your business information]
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Who are the main players?
2.1 COMPANY CONCEPT

An Overview of the business,
How would you describe the business to a potential investor, team member, or customer if
you had only a short elevator ride to share together? Make sure you have a succinct and
powerful way to express your business concept. • what is the background to the business?
When was it conceptualized? What is unique about this venture? • Develop a brief concept
statement for the business that can be shown to potential customers. • What are some unique
features? What existing problem(s) will you solve with your service or product offering?
What are the primary benefits to customers? How does your solution improve or replace
current offerings? Ideally you need no more than 2-4 paragraphs for this section
[INSTRUCTION]
[SAMPLE]
The ABC Restaurant will be a multi-themed eatery that is geared toward healthy eating as
well as complementing the best of both local and international cuisine to serve a market that
is just a diverse as its offering. It’s one of a kind menu will be carefully crafted to provide a
wide variety of local dishes to persons wanting to have uniquely, delicious and nutritious
meals, as well as international dishes that are not only appealing to the palate but relatable to
persons who would patronize a medium to high priced seafood diner. It will position itself as
the diner of choice for persons with different eating preferences. The restaurant aims to also
provide for persons who are picky eaters, vegans and vegetarians
The company is the brain child of Mr. Marlon Johnson who inherited a small cook shop from
his parents and wanted to expand into a more dynamic entity. He invited his friend Oniel
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Jones, a business man with knowledge of how to manage a large restaurant to come on board
with him. Together they further enhanced the ABC Restaurant’s concept.
The proposed business model involves acquiring a rental (or lease) space on the Jimmy Cliff
Blvd (otherwise known as the Hip Strip) or any other central location within Montego Bay
and its environs. The business will target persons who would like to experience an authentic
part of the Jamaican culture through its freshly prepared local and international cuisine as
well as the local population who are looking for a fine-dine experience, that encapsulates a
relaxing environment where people can meet and enjoy the ABC Restaurant experience in its
entirety. The sustainability of the entity will greatly depend on inter industry synergy and the
creation of alliances that will ensure consistent sales all year round.
While the company will generally be a multi-themed restaurant, its greatest focus will be on
seafood and vegetarian dishes. We will also have a definitive bias towards Jamaican themed
meals but with strategic samplings from other specialties to make the offering diverse but
interesting. Customers will be able to choose from a wide variety of proteins and will have
the option of creating specific meals by choosing between different side options. The idea is
not to limit the consumers to what we pre-determined they would need but to allow them to
design their own experiences thereby satisfying their specific needs.
In the start-up phase the company will be taking responsible consideration of the COVID-19
Protocols as stipulated by the Government will encourage persons to choose a take-out option
as a priority but we envisioned that as soon as the protocols are lifted we will provide
exquisite seating options that will be complemented by our tasty dishes and top notch service.
It is our intention to achieve the following objectives in the short to medium term:
Business objectives
1. To make at least $200,000.00 Jamaican dollars from the sale monthly

2. To formalize this business by January 2021
3. To increase customer base to 200 customers by the end of the quarter of start date
Must be:
S – Specific: one thing only

M - measurable
A - attainable
R - realistic
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T – time-bound
2.2 GAPS AND OPPORTUNITIES
Type here why do you think people will want your products. What condition exist in the
market for you to be profitable.
DEMAND: INCREASING # OF PEOPLE
PROBLEM – Suppliers exist BUT….. low quality
SOLUTION: Our company -High quality (counteraction to observed issue)
2.3 OWNERSHIP AND LEGAL STATUS

The ABC Restaurant will be owned and operated by Oniel Jones and Marlon Johnson and
will be managed by Stacy Mignott. The Restaurant will be registered as a Limited Liability
Company which means that the owners and other critical stakeholders are separate legal
personalities from the company.
2.4 MISSION STATEMENT
To provide exceptional value to our clients by employing superior service personnel and
equipment.
Customer feedback will be the main drive, and we will respond pleasantly to unfavorable
criticism while quickly handling the issue and learning from it. To avoid repeating it!
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2.5 GUIDING PRINCIPLES
[Write three things that you want your business to be known for. They are the core principles
that drive your business. A sample is given in one of the boxes. Use that as a guide.]
We provide a warm and welcoming atmosphere that is characterized

by high quality customer service. We aim to satisfy and exceed
Service customer which will encourage their return and repeat patronage. Our
Excellence mantra is to exceed expectations in our service delivery
Adopting a guiding principle that emphasizes the importance of

teamwork and collaboration can help strengthen employee connections
Working
Together and build a good and enjoyable work environment.
To embrace this concept, think about recognizing and rewarding

individuals that perform above and above expectations, finishing
Working significant tasks, or assisting other professionals in achieving their
Hard objectives.
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2.6 KEYS TO SUCCESS
Outline three or four things that are essential to the success of the business. Explain in
very short paragraphs why each is important
Example:
Customer Loyalty: - Customers is the back bone of every successful business. Hence, we
aspire to offer services that will ensure that the customer we encounter on a daily basis should
anticipate us serving them again and would readily recommend us to other potential
customers. Word of mouth marketing and customer recommendations play a very powerful
role in the success of any business especially those in very competitive industries such as
restaurants.
Certified, Competent and Motivated Staff: - The ABC Restaurant will ensure that our staff
are adequately trained to effectively execute their duties at the highest professional level as
they consistently strive for excellence in ensuring that our customers are satisfies while
remaining motivated in an environment which is shaped by teamwork.
Quality & Variety: - Our meals will be of the highest quality, coupled with unmatched
service and atmosphere. We will offer menu items that appeal to all ages which will allow for
The ABC Restaurant to have access to a larger market share and also target different market
segments. We aspire to be that place where persons can enjoy a great meal whatever their
dietary preferences.
Location: - We are seeking to find an ideal location that will be easy access to locals and
tourists alike and where there is adequate parking. The location is going to be key to our
success given the level of competition. It must be in close proximity to the commercial hub of
Montego Bay
The above key success factors are general to all businesses; make sure to insert some that are
unique to the nature of your business
3.0 PRODUCT /SERVICE
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[Write nothing in this space]
3.1 PRODUCT AND SERVICE OVERVIEW
In the section you write a paragraph about the products and /or services in general. Do not go
into details.
SAMPLE: The ABC Restaurant will offer both a wide array of takeout and dining in meals
on a menu that will display both local and international flair cuisine thus representing a truly
Jamaica flavor with a slight international undertone. The restaurant will also be a major
Tourism attraction with its Epicureanism/Gastronomy concept. Tourists will be able to design
and cook basic Jamaican dishes as a part of their experience on the island
The dishes offered at The ABC Restaurant will be centered round the good old Jamaican and
international cuisine. Dishes on the menu include but are not limited to the following: Ackee
and Salt fish served with yam, banana and boiled or fried dumplings, steamed fish and
crackers, curried goat, stew chicken served with plain or rice and peas just to name a few.
The ABC Restaurant will also offer home-made green juice which are made from all natural
ingredients. Apart from the great dishes which will be offered by The ABC Restaurant, we
will also provide catering services for events such as company staff parties, weddings, fun
days, funerals and business meetings among others. This will help the company to experience
a wider range of customers because of the level diversity of our services.
3.2 PRODUCT/SERVICE DESCRIPTION
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Describe the categories of the products you are selling eg. Not curry goat, bake chicken rice
& peas instead choose categories of meals. Not water, tea, drinks, juices, coffee but
beverages
● Meals: describe here (including what is this, package size, prices range, % of income
earn from this category, which is most value product (MVP), examples for each
category of product or service
● Beverages: describe here
3.3 SAMPLE HIGHLIGHTS
Describe each product or service you will be selling (what it is and isn’t – describe the
product fully and provide pictures or a brochure in the appendix if you can). Begin to sell
your idea here by generating some excitement about your product or service. • Discuss the
application (what it does) of the product or service and describe the primary end use as well
as any significant secondary applications (who will use it and why). • Provide a diagram of
the intended depth and breadth of your product/service mix and which products will likely
generate the lion’s share of the revenue • Emphasize any unique features of the product or
service and how these will create or add significant value; also, highlight any differences
between what is currently on the market and what you will offer that will account for your
market penetration. Be sure to describe how value will be added and the payback period to
the customer. Describe the competitive strengths and how it differentiates you from
competitors
The sample section below shows pictorial representation as well as description of the product
or service. It will ensure a better appreciation for the product and/or services. You can replace
the pictures with pictures of your own products and replace the descriptions with a
description of your own product. You can add more pictures and use the “draw text box”
function in insert to add more description boxes if you need more. Change the headings to
what is important to your own business and delete what you do not need.
Ackee and Salt fish represents one of our most stable breakfast
offerings. Because of the versatility of ackee, we will serve it
with just about anything. D & A Natural Mystic Restaurant will
serve it with: Can be served with: Fried Dumplings, Boiled Food,
Rice & Peas, Festivals, Roast or Fried breadfruit among other
sides.
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Brown Stewed Liver is also one of the crowd favourites and is
also a very stable breakfast offering. This is also a very versatile
dish as it can be serviced with, boiled food, white rice, and fried
dumplings among other sides.
Fish (steamed, fried and roasted) will be one of our essential lunch
items. We will be able to serve customers who are piscatorial
(only eat seafood). Fish is also a very flexible dish as it can be
prepared in multiple different ways, as well as it goes well with a
multitude of side dishes.
Chicken is also one of our core dishes as it can also be prepared in

a number of ways. It can be curried, fried, bakes, oven roasted or
grilled. It can also be complimented by a variety of side dishes
Brown Stewed beef is also one of our core offerings. This is a

crowd favorite and can be accompanied by many different side
dishes
We also plan to offer a wide a few international dishes that will add diversity to our offering.
This will include Chinese, Italian and other international dishes as well. As an alternative
source of income we will be selling we will be offering shelf items like, bun and cheese,
crackers and salt fish, dry fried shrimp, peanuts and other grab and go items. We also are in
the process of ascertaining a Cash Pot machine will also create another revenue stream. We
will also be offering home-made pastry items.
4.0 INDUSTRY/SECTOR ANALYSIS
DO A RESEARCH on google etc.
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Give us an overview of the Industry in which your business operates.
We just need enough to let us appreciate that you understand the industry in which your
business operates. You can search for information online but make sure the information is
correct. The PIOJ Economic and Social Survey usually have yearly publications with
information about many industries and this information is also online. You can use the
following as a guide:
Sample:
It is Impossible to examine food consumption in Jamaica without looking at the Hotel

Restaurant Institutional (HRI) sector. The ABC Restaurant operates in this sector given its
unique link as a tourist attraction. Jamaica is one of the main tourist destinations in the
Caribbean region, with over two million tourist arrivals in 2015. Approximately 1.3 million
of these tourists were from the U.S. Total food consumption in the Hotel Restaurant
Institutional (HRI) sector is estimated at US$600 million. In the Jamaican hotel and
restaurant subsectors, fruits and vegetables, lamb, specialty cuts of beef and veal, cheeses and
other dairy products, French fries, snacks products, sauces, and wines are high in demand.
The potential lies in the fact that visitors to Jamaica tend to demand the same high quality
food products that they have at home. Only Dominican Republic and Cuba receive more
tourists than Jamaica (Caribbean Tourism Organization, 2015). The hotel sub-sector makes
up approximately 70% of the total HRI market, followed by the restaurant sub-sector at 28%
and the Institutional subsector at 2%. Jamaica has an estimated 2,352 tourist accommodation
establishments, including 190 hotels. In addition, numerous restaurants are located
throughout Jamaica that caters to both locals and tourists.
Jamaica’s total consumer food service sector generated an estimated US$680 million in 2015
sales, 5% higher than 2014. Independent food service establishments constituted about 60%
of those sales, while chain establishments contributed the remaining 40%. In 2015, Jamaica
imported a total of US$841 million worth of food and beverages, of which approximately
60% was destined for the hotel, restaurant, and institutional (HRI) sector, while the remaining
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40% was channelled to household consumers via retail stores such as supermarkets and
smaller outlets.
Accommodations in Jamaica include all-inclusive resorts, luxury hotels, affordable family

hotels, self-catering apartments and villas, and intimate guest houses. Overall, Jamaica boasts
over 2,000 accommodation establishments and approximately 33,000 rooms. Most
accommodation establishments have at least one restaurant on property, frequently offering a
fine dining restaurant, a casual beach grill, and /or a family style/buffet breakfast or lunch
eatery. It is not unusual for the large-scale all-inclusive hotels and resorts to have as many as
seven or more restaurants. In general, large-scale hotels and resorts possess their own
warehouses and typically import and receive weekly shipments of food and beverage
products from US suppliers. However, it should be noted these establishments rely on local
importers/distributors for most of their food and beverage needs. In addition, local farmers
and to some extent local processors/agro processors also supply the hotel sub-sector.
Jamaica has a relatively large number of independent restaurants compared to chain
establishments. These restaurants cater to both local and tourist populations. At these
restaurants, all types of cuisines are available and they mainly use local food products.
However, they also procure imported food and beverage products from the
importer/distributor channel. These restaurants do not import products directly from overseas
suppliers due to their small size. U.S. products are believed to represent between 30% and
40% of the total food and beverage purchases made by the independent restaurants in
Jamaica.
Chain food service outlets present in Jamaica include restaurants such as T.G.I Friday’s, and
several US fast food chains such as Burger King, Kentucky Fried Chicken, Domino’s Pizza,
Pizza Hut, Wendy’s and Subway. Major Jamaican fast food chains include Juici Patties,
Tastee Limited and Island Grill. The fast food restaurants are the fastest growing segment of
the restaurant sub-sector and provide excellent opportunities for US exports. Most U.S.
franchisees have modified their menu to meet Jamaican consumers’ taste preferences.
The amount of U.S products used by the fast food franchises varies between 20% -50%. The
major local products that are used by local/independent fast food franchises include: beef,
chicken, fruit juices, vegetables, eggs and pork products. The major imported products are
potatoes, French fries, vegetable oils, ketchup, sauces, bakery products, chicken fillet and
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cheeses. High duties and questionable application of sanitary/phytosanitary regulations have
made it more favourable for local meats, dairy products, fruits and vegetables and eggs in the
restaurants sub-sector.
In general, the primary competition to U.S. products in the HRI food service sector is from
local production. Most hotels and fast food franchises source beef, chicken, pork, fruits and
vegetables from the domestic market. The government restricts the import of these products
and local producers would likely lose market share—due to inconsistency quality and
availability - if imports were allowed, even if sold at a higher price.
SWOT Analysis
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Menu, variety and flexibility Inadequate capital initially
Excelent customer service Tight spending margins will
Experienced staff allow for little room for error
Ideal location Lack of a dining space at
current location given Covid
S W
O T
Demand for authentic
Jamaican cuisine by both local Larger restaurants have more
and international customers capital at their disposal
Natural disaster "acts of God"
Cheaper Alternatetives
Internal to the business
PRODUCT, PRICE (money), PLACE, PEOPLE, PROMOTION - use these to come up with
ideas of your own. If:
● Positive – Strength
● Negative – Weakness
External to the business
● Positive – Opportunity
● Negative – Threat
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4.1 COMPETITIVE ANALYSIS
Jamaica has a relatively large number of independent restaurants and a number of chain
establishments. These restaurants cater to both our locals and the tourist populations. At these
restaurants, a variety of dishes is available and they are majorly dependent on the use of local
ingredients. In Western Jamaica the large majority of our competition will come directly from
more established entities such as [list the name of the major competition]
[just replace the information in the boxes with your own information. And change the color to
the color theme of your own plan]
The following table analyze the competition in 5 key areas.
Competitor Price Quality Location Product line Reliability
Competitor 1 5 9 3 9 7
Notes: The competition is assessed using a scale from 1-10 in 5 key areas
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5.0 MARKETING PLAN
Describe the media approaches the company will use to bring its product or service to the
attention of prospective purchasers. How will you inform your Target Market about the
availability of your product/service and continue to communicate the benefits you are
offering to that market • If direct mail, magazine, newspaper, or other media, telemarketing,
or catalog sales are to be used, indicate the specific channels or vehicles and the advantage to
be gained by the use of each. We Break the section out into manageable sections to make it
easier for you. You can simply replace the information with your own business information.
[Include your target market]
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5.1 MARKETING AND SALES STRATEGY
Product Sales Goals Strategy Implementation
Catering Package our service and Develop a social Media Social Media Plan: - Set Up social Media Channel:
create a very distinct Plan At a minimum, this should include Facebook and
marketing Plan to be Instagram, where you can share your highest-quality
implemented photos from successful events and glamor shots of
some of your best dishes. You can also consider
setting up a few boards on Pinterest, themed around
the different niches your catering business serves,
such as weddings, family reunions, or holiday parties.
Sampling for local Create samplings for local businesses you know are
Businesses high on events. This will not only aid your catering
prospects but our
Seek critical partnerships Find companies and organization that will agree to
catering base on package deals once that have
functions, get schools and churches involved in the
process. Relevant to any institution with a large
membership base or who would normally cater for
the needs of persons in numbers.
Mouth to Mouth BUZZ Ask our clients to pass our name along to anyone
or referrals they know that may have a need for our services. We
will also leverage the guests at events you are already
catering, as well; a small stack of business cards near
the bar or with servers is a subtle way of advertising
our services to guests that are already familiar with
the quality of our work, as it’s happening in real time
Specials for Airport We will be having lunch specials for all our clients,
workers but special offerings will be developed that target the
staff of the Airport. We are seeking to be the go to
place for lunch of all airport workers. Plans such as
Free delivery on the airport property will be instituted
as soon as our operational costs are contained enough
to allow it to happen.
Flyers and business cards Flyers, menus and business cards with contact details
and delivery options will be left at all the offices on
the airport and businesses in close proximity to the
restaurant.
Ensure these apply to your business
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6.0 IMPLEMENTATION PLAN
6.1 PROPOSED LOCATION
We are currently in negotiations to get a location on the Jimmy Cliff Blvd (formerly known
as the Hip Strip) The map below shows the great mix of businesses that could be our
potential clients if this is materialized.
The Jimmy Cliff Blvd is home to a
number of hotels, Airbnb’s, and other
vacation accommodations which makes
it an ideal location given its consistently
high human traffic. It also presents a
captured market with a very diverse
taste which fits into the customer profile
INSERT BUSINESS NAME
which we are targeting. Its closeness to
a number of small Jamaican and
Caribbean owned entities presents a
great opportunity for any restaurant that
offers diversity
[The Proposed location does three things. (1) it gives you an idea of where the business will
be located (2) it shows you graphically where the business will be located (3) it justifies why
the particular location is ideal for the business. If you have an actual picture of the place you
can also include it as well]
Google: [a landmark near your business place if no established address that google can
identify] eg. St. Golden Primary School. Then move icon and text
INSETbox
BUSINESS NAME
to represent your business place on the map.
6.2 PROCESS FLOW DIAGRAM
Customer
Contact
Payment
[you can replace the information with your own information. You can also add or delete
boxes depending on how long your individual process is]
Explain in words what in going on, on the chart
After customers contact you what is the 1,2,3 you will bring customers through until they pay
you or receive further feedback
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6.3 PROPOSED LAYOUT
The proposed layout is one that is

compatible with intended operations
proposed. It has all the amenities that is
necessary to ensure that it passes
government regulations for businesses of
this nature. Nothing that is proposed will
negatively affect the image of the airport
given where it will be located. The layout
facilitates staff working with some level of
comfort but most importantly it allows for
the patrons to dine in comfort and access
areas that they have rights to access with
relative ease.
Depending on the nature of your business this may not be necessary (for example online
stores). While we don’t expect you to provide professionally done diagrams, we do need an
appreciation of how the business will be structured. So just try to be as neat as you can and as
simple as you can but make the diagram is comprehensive as you can. You can draw the
layout, take a picture of it and insert the picture into the plan.
Or use a simple design by going to menu bar, select INSERT then SHAPES and select shapes
to represent your layout eg.
Waiting Chairs
Desk
c Door
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6.4 OWNERSHIP, MANAGEMENT AND ORGANISATION
Owner and Management Profile
Name , Position in
the business
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Include your Passion, experience, qualification

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[Replace the silhouette with an actual head shot of yourself and your business partner if you
have one. If not, you can either include your manager as well of just simply remove the
section you done need. Write a brief profile in the space provided.]
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6.5 PROPOSED ORGANISATIONAL CHART
[The Chart is generated using SMART ART. Go to “insert”, click on “SMART ART”, go to
“hierarchy, choose the diagram that best suits your business. Customize the diagram to suit
your plan. Our you can simply manipulate the diagram that is already here].
C.E.O.
John Brown
Marketing
Manager
The company will employ a simple, lean but effective management system in the start -up
phase. Lindsay McFarlane will operate as a General Manager extensive experience in the
restaurant industry managing complex and technical operations. The Executive Chef will
also have extensive knowledge and experience and should be willing to grow with the
company. The accounting functions may be filled by one of the owners until the business
can afford to employ someone in that function.
To add more panels: Click on a panel, then right-click, select ‘Add Shape After/Below’
depending on the desired position needed
27 | Page
6.6 GENERAL OPERATIONS
For the Purpose of our clients our general office hours are listed as:
6:00 am -10:30 breakfast
11:00 to 5:30 lunch
After 6 PM pastries, drink and tea.
9:00 PM Closing hours
Insert your opening days and hours
28 | Page
7.0 THE FINANCIAL PLANS AND PROJECTIONS
[All the Diagrams and charts ae generated in your excel sheet and copied over, then
formatted].
This is a basic overview pointing out the approach you will be taking in carrying out your
estimation
The ABC Restaurant’s financial model is based on a business concept to plan for the worst,
but manage for the best. This is in light of the COVID -19 pandemic where multiple
businesses have gone under and the environment is not as conducive business growth as
before. We have approached the financial plan as follows:
The first year projections anticipate a below average sales volume, below average seat turn,
and above average food/beverage cost. This position will help us ensure sufficient financial
planning to accommodate a reasonable ramp-up period, and business success, also ensuring
that we do not enter this venture under-capitalized.
29 | Page
7.1 FINANCIAL NOTES
[This is based on the assumptions you made while putting together your financial sheet. The
accompanying Financial templates (the accompanying excel sheet) should assist you].
Sample:
● The restaurant will be operating on the premise that it sells an average 200 take-
out meals daily and 150 Dining given COVID- 19 pandemic and the reduced
airport traffic due to travel restrictions (normal projections are 250 Take-out and
200 dine in)
● The Plan make the assumption that because of the uncertainty of COVID-19 it
will take about 3 years for the economy to normalize. Hence the COVID -19
conditions are projected over the three years.
● Catering is projected to contribute $600,000.00 of monthly sales with an average I
event weekly
● Meals are calculated on an average $800.00 per take out. And $1000.00 for
dining which represents a rough competitive average.
● Cost of sales is calculated at 50 % of sale price.
● Loan is calculated at a 12.5 % interest over 8 years. Payback is calculated
$165288.19 Monthly
● Electricity is calculated at a 5 percent increase every month to deal with the
monthly fluctuations in rate that is seemingly unpredictable.
● Calculations are based on an exchange rate of USD 152 – I JAD.
30 | Page
7.2 START -UP COST +
[ This is done in the excel sheet then copy and paste here. Then, you can simple delete the
information here and add your own business information from the excel sheet]
Start Up Expenses Cost
Building and remodeling cost $1,500,000.00
Fixtures and equipment $2,400,000.00
Initial promotional costs $300,000.00
marketing $150,000.00
Insurance $300,000.00
Lease Payment $568,000.00
Licenses and Permits $250,000.00
loan and Bank fees $495,864.27
Professional fees $150,000.00
Research and development $80,000.00
security deposit $1,704,000.00
services $120,000.00
starting inventory $200,000.00
Attorney’s Fees $150,000.00
Website Development $120,000.00
31 | Page
Miscellaneous $2,500,000.00
Total $10,987,864.27
7.3 SALES FORECAST
[This is copy and paste here from your excel templates]
SALES Projection
Price per Unit Number of Units per week Total Sales per week Total Sales per month
lunch $600.00 500 $300,000.00 $1,200,000.00
break $500.00 350 $175,000.00 $700,000.00

fast
tea $150.00 80 $12,000.00 $48,000.00
drink $150.00 500 $75,000.00 $300,000.00
$487,000.00 $1,948,000.00
32 | Page
33 | Page
7.4 ONE YEAR INCOME AND EXPENDITURE PROJECTION

7.5 THREE YEARS PROJECTION
10% 15%
year 1 YEAR 2 YEAR 3
Total Income $216,108,536.96 $237,719,390.65 $273,377,299.25
cost of sale $108,054,268.48 $118,859,695.33 $136,688,649.62
Total revenue $108,054,268.48 $118,859,695.33 $136,688,649.62
Expenses 8% 10%
salary and wages $24,324,000.00 $26,269,920.00 $28,896,912.00
Telephone and internet $500,913.83 $540,986.93 $595,085.63
Electricity $2,576,128.26 $2,782,218.52 $3,060,440.37
Marketing $2,146,773.55 $2,318,515.43 $2,666,292.74
Other Utilities $500,913.83 $540,986.93 $595,085.63
Accounting and Audit Fees $1,200,000.00 $1,296,000.00 $1,425,600.00
Rent $6,816,000.00 $7,361,280.00 $8,097,408.00
Maintenance $900,000.00 $972,000.00 $1,069,200.00
Repair & Maintainance M/V $286,236.47 $309,135.39 $340,048.93
Distribuition $1,717,418.84 $1,854,812.34 $2,040,293.58
Investor payout $0.00 $0.00 $1,000,000.00
loan repayment $1,983,457.08 $2,142,133.65 $2,356,347.01
Total Expenditure $42,951,841.85 $46,387,989.19 $52,142,713.88

Net income $65,102,426.63 $72,471,706.13 $84,545,935.74
taxes $16,275,606.66 $18,117,926.53 $21,136,483.94
profit/loss $48,826,819.97 $54,353,779.60 $63,409,451.81
7. 6 FINANCIAL HIGHLIGHTS
Three Year Revenue

$136,688,649.
$118,859,695. 62
$108,054,268. 33
$140,000,000.00 48
$120,000,000.00
$100,000,000.00
$80,000,000.00
$60,000,000.00
$40,000,000.00
$20,000,000.00
$0.00
year 1 year 2 year 3
36 | Page
Expenditure over 3 years
42951841.84529
52142713.88369 55 Year 1
05 30%
37% Year 2
year 3
46387989.19291
92
33%
Three year Projected profi t

Year 1;
year 3; $48,826,819.97
$63,409,451.81
ANNEX 1:
REGISTRATION
CERTIFICATE
Year 2; $54,353,779.60
Year 1 Year 2 year 3
[The Annex is the same thing as your appendix. It consists of things that are important to understanding
elements of your plan but are not a part of the main body itself. You can include registration certificates,
resumes, and anything that will assist someone to better appreciate your plan . You should delete and add
your own information. You also have the option of deleting the entire section if you do not have any other
information to show]
NNEX 2: OWNERS RESUME
37 | Page

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Insert business name in all areas indicated above

Jamaican and international foods right on time!

1.0 EXECUTIVE SUMMARY

Jamaican and international foods right on time!

2.0 BUSINESS PROFILE

Name of Business Blue Seal Catering Service

Type of Business Limited Liability Company

Jamaican and international foods right on time!

Early Stage Start -up

Late Stage start up

Industry /Sector Food and Restaurant

Registration Bodies Companies’ Office of Jamaica

Business Registration Number 1352/2024

Registration Date 200/03/2024

Location mode [Physical, virtual, homebased]

Business Ownership Oniel Jones and Marlon Johnson

Funding Requirement $300,000.00 JMD

Operational Period (where 2021-2022

Primary Revenue Stream Marketing, Décor , Advertisement

Secondary revenue Stream Photography and events management

Financial Rating (out of 6) Official use only

Total rating (out of 80) Official use only

Contact Person Oniel Jones

Phone Number 876-296 4372 , 876 413 4131

Email Address Onieljones2001@gmail.com

Jamaican and international foods right on time!

Institution The Heart Institution with which you are associated

Equipment required and Cost Commercial Stove: $70,000.00

Deep Freezer $150,000.00

[Replace the information with your business information]

Jamaican and international foods right on time!

2.1 COMPANY CONCEPT

1. To make at least $200,000.00 Jamaican dollars from the sale monthly

S – Specific: one thing only

Jamaican and international foods right on time!

DEMAND: INCREASING # OF PEOPLE

PROBLEM – Suppliers exist BUT….. low quality

SOLUTION: Our company -High quality (counteraction to observed issue)

2.3 OWNERSHIP AND LEGAL STATUS

2.4 MISSION STATEMENT

Jamaican and international foods right on time!

We provide a warm and welcoming atmosphere that is characterized

Adopting a guiding principle that emphasizes the importance of

To embrace this concept, think about recognizing and rewarding

Jamaican and international foods right on time!

3.0 PRODUCT /SERVICE

Jamaican and international foods right on time!

3.1 PRODUCT AND SERVICE OVERVIEW

3.2 PRODUCT/SERVICE DESCRIPTION

Jamaican and international foods right on time!

● Beverages: describe here

3.3 SAMPLE HIGHLIGHTS

Chicken is also one of our core dishes as it can also be prepared in

Brown Stewed beef is also one of our core offerings. This is a

4.0 INDUSTRY/SECTOR ANALYSIS

DO A RESEARCH on google etc.

Jamaican and international foods right on time!

It is Impossible to examine food consumption in Jamaica without looking at the Hotel

Jamaican and international foods right on time!

Accommodations in Jamaica include all-inclusive resorts, luxury hotels, affordable family

Jamaican and international foods right on time!

Jamaican and international foods right on time!