Description
Sample Restaurant Business Plan
Sample Restaurant Business Plan
Kim & Mel Liu
Any Street Saskatoon Saskatchewan Canada S9H 2C2 [email protected]
Table Of Contents Table Of Contents ....................................................................................................................... 1 BUSINESS PLAN for Sample Restaurant Business Plan ..................................................................... 3
SECTION 1 - EXECUTIVE SUMMARY ........................................................................................................... 3
Financial Forecast ...................................................................................................................................................... 3 Capital Required / Financing ........................................................................................................................................ 3
SECTION 2 - GENERAL INFORMATION ........................................................................................................ 4
Mailing ..................................................................................................................................................................... Contacts ................................................................................................................................................................... Accountant ................................................................................................................................................................ Financial Institute ...................................................................................................................................................... Lawyer / Solicitor ....................................................................................................................................................... 4 4 4 4 4
SECTION 3 - BUSINESS OVERVIEW ........................................................................................................... 5
Business Description ................................................................................................................................................... 5 Business Vision / Business History ................................................................................................................................ 5 Ownership Structure ................................................................................................................................................... 5
SECTION 4 - PRODUCTS .......................................................................................................................... 6
Products Descriptions ................................................................................................................................................. 6 Research & Development ............................................................................................................................................ 6 Production Processes .................................................................................................................................................. 6
SECTION 5 - INDUSTRY / MARKET OVERVIEW ............................................................................................ 7
Market Size, Growth & Trends ...................................................................................................................................... Product Segments ...................................................................................................................................................... Consumer Demographics ............................................................................................................................................ Industry Participants / Competition .............................................................................................................................. Market Share & Sales Forecast ..................................................................................................................................... Marketing & Promotion Strategy .................................................................................................................................. Product Strategy / Pricing Strategy .............................................................................................................................. Facility Requirements / Location Analysis ...................................................................................................................... Production Process / Work Flow ................................................................................................................................... Operations / Production Description .............................................................................................................................. Management Controls & Policies ................................................................................................................................... Inventory / Buying & Control ....................................................................................................................................... 7 7 7 7 7 8 8 9 9 9 9 9
SECTION 6 - OPERATION / PRODUCTION PLANS ......................................................................................... 9
SECTION 7 - MANAGEMENT TEAM ........................................................................................................... 10
Organizational Structure ........................................................................................................................................... 10 Strengths & Weaknesses ........................................................................................................................................... 10 Salaries Compensation .............................................................................................................................................. 10
SECTION 8 - PERSONNEL / EMPLOYEES .................................................................................................... 11
Position Descriptions ................................................................................................................................................. 11 Wages .................................................................................................................................................................... 11 Market Training ........................................................................................................................................................ 11
NOTES TO PROJECTIONS for Sample Restaurant Business Plan ....................................................... 12
SECTION N1 - PROJECT COST & FINANCING SUMMARY .............................................................................. 12
Project Cost Summary .............................................................................................................................................. 12 Project Financing Summary ....................................................................................................................................... 12
SECTION N2 - PROJECT COSTS AND FINANCING NOTES ............................................................................. 13
Building Cost: .......................................................................................................................................................... Renovations or Leasehold Improvements: ................................................................................................................... Equipment & Furniture Cost: ...................................................................................................................................... Inventory Cost: ........................................................................................................................................................ Total Assets Contributed: .......................................................................................................................................... Total Assets Purchased: ............................................................................................................................................ Total Cash Contributed: ............................................................................................................................................. Total Contributed Equity: ........................................................................................................................................... Financing Required: .................................................................................................................................................. New Loans .............................................................................................................................................................. Loan / Lease #2 (Year 1 Loan) ................................................................................................................................... Line of Credit: .......................................................................................................................................................... Summary of Project Funding: .................................................................................................................................... Sales: ..................................................................................................................................................................... Charge & Cash Sales: ............................................................................................................................................. Cost of Sales & Gross Margin: .................................................................................................................................. Gross Margin Dollars: ............................................................................................................................................... Sales & Expense Increases: ....................................................................................................................................... Depreciation: ........................................................................................................................................................... Accounting: ............................................................................................................................................................. Advertising/Marketing: .............................................................................................................................................. Bad Debt: ............................................................................................................................................................... 13 13 13 13 13 13 13 13 14 14 14 14 14 15 15 15 15 16 16 16 16 16
SECTION N3 - SALES & COST OF GOODS ................................................................................................. 15
SECTION N4 - EXPENSES ....................................................................................................................... 16
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Bank Charges: ......................................................................................................................................................... Business License: ..................................................................................................................................................... Business Name Search & Registration: ........................................................................................................................ Other Licenses: ........................................................................................................................................................ Delivery, Freight & Postage: ....................................................................................................................................... Depreciation: ........................................................................................................................................................... Insurance: .............................................................................................................................................................. Legal Fees: .............................................................................................................................................................. Loan / Lease #2 (Year 1 Loan) Interest Payments: ..................................................................................................... Loan / Lease #2 (Year 1 Loan) Principal Payments: .................................................................................................... Line of Credit Interest Payments: ............................................................................................................................... Miscellaneous Expense: ............................................................................................................................................. Office / Store Supplies: ............................................................................................................................................. Property Tax: ......................................................................................................................................................... Repairs & Maintenance: ............................................................................................................................................ Telephone & Communications: ................................................................................................................................... Utilities: .................................................................................................................................................................. Vehicle Expense: ...................................................................................................................................................... Wages / Salaries Management: .................................................................................................................................. Wages / Salaries Employees: ..................................................................................................................................... Wage Benefits: ........................................................................................................................................................ Total Expenses: ........................................................................................................................................................ Operating Income Before Income Tax & Line of Credit Interest: ..................................................................................... Net Income Before Tax: .......................................................................................................................................... Cash Surplus/Deficit: ................................................................................................................................................ Breakeven Sales Volume: ..........................................................................................................................................
16 16 17 17 17 17 17 17 17 18 18 18 18 18 18 18 19 19 19 19 19 19 20 20 20 20
SECTION N5 - INCOME, CASH & BREAK EVEN ........................................................................................... 20
NOTICE TO THE READER ........................................................................................................... 21 FINANCIAL PROJECTIONS .......................................................................................................... 22
PROJECT ASSUMPTIONS - PAGE 1 ........................................................................................................... PROJECT ASSUMPTIONS - PAGE 2 ........................................................................................................... PRO-FORMA SALES SUMMARY - YEAR 1 MONTHLY ...................................................................................... PRO-FORMA SALES SUMMARY - 3 YEARS .................................................................................................. PRO-FORMA INCOME STATEMENT - YEAR 1 MONTHLY ................................................................................. PRO-FORMA INCOME STATEMENT - 3 YEARS ............................................................................................. PRO-FORMA CASH FLOW STATEMENT - YEAR 1 MONTHLY ........................................................................... PRO-FORMA CASH FLOW STATEMENT - 3 YEAR .......................................................................................... PRO-FORMA BALANCE SHEET .................................................................................................................. RATIO ANALYSIS ................................................................................................................................... DEPRECIATION SCHEDULE ..................................................................................................................... LOAN SCHEDULE ................................................................................................................................... SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS YEAR YEAR YEAR YEAR YEAR YEAR YEAR YEAR YEAR YEAR YEAR YEAR YEAR YEAR YEAR 1 1 1 1 1 2 2 2 2 2 3 3 3 3 3 PRO-FORMA SALES SUMMARY ................................................................ PRO-FORMA INCOME STATEMENT ........................................................... PRO-FORMA CASH FLOW STATEMENT ...................................................... PRO-FORMA BALANCE SHEET ................................................................. RATIO ANALYSIS .................................................................................. PRO-FORMA SALES SUMMARY ................................................................ PRO-FORMA INCOME STATEMENT ........................................................... PRO-FORMA CASH FLOW STATEMENT ...................................................... PRO-FORMA BALANCE SHEET ................................................................. RATIO ANALYSIS .................................................................................. PRO-FORMA SALES SUMMARY ................................................................ PRO-FORMA INCOME STATEMENT ........................................................... PRO-FORMA CASH FLOW STATEMENT ...................................................... PRO-FORMA BALANCE SHEET ................................................................. RATIO ANALYSIS .................................................................................. 22 23 24 25 26 27 28 29 30 31 32 33 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49
SENSITIVITY ANALYSIS ............................................................................................................. 35
PERSONAL FINANCIAL STATEMENT - John Doe - PAGE 1 (As of 08/27/2011) .................................... 50 PERSONAL FINANCIAL STATEMENT - John Doe - PAGE 2 ................................................................ 51
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BUSINESS PLA N for Sample Restaurant Business Plan SECTION 1 - EXECUTIVE SUMMA RY
Financial Forecast
The projected annual sales of $608000 in year one, $628064 in year tw o, and $643766 in year three are based on estimates from an existing restaurant operation. The net income for the year one operating period is projected at $18622. Year tw o operating period is projected at $20173, and year three at $21367.
Capital Required / Financing
Loan #1: Equipment, Lease Holds & Working Capital A loan in the amount of $50000 w ill be acquired to purchase the assets required and to complete the leasehold improvements for the project. The term of the loan is 5 years at 7.00% interest rate. Line of Credit: A line of credit in the amount is $10000 w ill be financed through a local financial institution. The line of credit w ill be accessed to cover unforeseen shortfalls in w orking capital required for the project. The interest on the line of credit w ill be paid based on an as used basis and w ill be calculated at 7.00% based on the balance outstanding.
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SECTION 2 - GENERA L INFORMA TION
Mailing
Sample Business Plan - Restaurant 555 Any Street Anytow n, Anyw here The World 55555-5555
Contacts
Rod Francis Suite 207, #1-1081 Central Ave. N. Sw ift Current, SK S9H 4C5 Phone 888-773-0380 email: [email protected]
Accountant
Meyers, Norris, Penny Sw ift Current, SK 306-773-8375
Financial Institute
Southw est Credit Union Ltd. Sw ift Current, SK Phone 306-778-1800
Lawyer / Solicitor
McLaughlin, Forrester, Heinrichs Sw ift Current, SK 306-773-7025
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SECTION 3 - BUSINESS OVERVIEW
Business Description
This is a new restaurant that w ill be a totally unique concept for the anyw here. The idea came to the ow ner w hen the current facility w as offered to him because of his ow nership of a Family Restaurant. This location has proven in the past to be an excellent place for a restaurant. This restaurant, tentatively named Restaurant, w ill serve a dual purpose by providing family dining as w ell as an area for upscale intimate dining. A diverse family menu w ill sport generous portions at reasonable prices and w ill also have a unique Texas Midw estern theme. The fine dining area w ill have its' ow n smaller yet unique menu, w hich w ill be changed on a regular basis. The decor of Restaurant w ill follow a south w estern styling w ith brick, beige colours, black metal tubing, a fountain and garden styling. One of the more unique features of this restaurant is that in addition to its' very unique decor it w ill provide entertainment via a live cooking exhibition that w ill be used to serve food directly to a portion of the clientele.
Business Vision / Business History
The mission w ill be to exceed the customers’ expectations in every sense by providing ambiance for every sensory perception. The atmosphere and food w ill please the customers hearing, taste, smell, touch and sight, and provide an exciting creative environment. The employees w ill be trained w ith exceptional customer service and w ill be empow ered to make decisions based on the business philosophies.
Ownership Structure
An incorporated company w ill be formed w ith Any Person as the sole shareholder. The information for the new business is as follow s: Restaurant’s Family Restaurant Ltd. - tentative Box 5000 Sw ift Current, SK S9H 4M6 Phone (306) 773-0380 Fax (306) 778-6906 Ow ner: Any Person About the Ow ner: Any Person is an active member of the community w ho currently ow ns and operates another Family Restaurant at the corner of Hw y 13 & 41. Any Person has operated this restaurant for four and one half years. Prior to this he w orked in the restaurant industry as a sales person for food equipment suppliers for several years. Any Person is a member and director on the City Chamber of Commerce. He also serves on the leadership team for the new Business Retention and Expansion initiative.
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SECTION 4 - PRODUCTS
Products Descriptions
The operation w ill be a full service restaurant that serves mostly w estern style foods that include the follow ing: Family Dining Menu This menu w ill consist of a diverse array of items for breakfast, lunch and dinner, w hich w ill be served all day. The portions w ill be large and the prices w ill be reasonable. A variety of side dishes, appetizers, drinks, liquor, deserts and other items w ill be offered to augment the menu. W hile the menu w ill mostly consist of w estern style food, it w ill be flavoured w ith the theme of Texas Midw estern. Items like steak and ribs w ith their ow n unique flavour w ill be part of the menu. Fine Dining Menu: This menu w ill consist of gourmet specialties served to meet the ultimate dining pleasure. It w ill be augmented w ith a variety of w ines, liquors, deserts and other items to compliment the menu and enhance the experience. Menus w ill be changed and updated on an ongoing basis to reflect the demands of the customers. Unique Features: This restaurant is about more than great food; it is about creating dining pleasure and entertainment for the customers. There w ill be several unique features that w ill be new to the community. The restaurant w ill house a cooking show . A special kiosk w ill be set up w here food w ill be prepared in front of the customers. Certain tables w ill be reserved for ticketed clients w ho w ish to have front row view ing and w atch their food being prepared by the chef. The entire restaurant w ill be able to view the cooking show , how ever, the main kitchen w ill serve most of the restaurant. The fine dining area w ill provide a very intimate, quality atmosphere for those w ho w ish to have that special night out. The idea w ill be to provide a dining pleasure that appeals to persons w ishing to celebrate that special occasion or that intimate meal w ith that special person. Smorgs w ill be scheduled for certain days. The smorgs w ill be unique and w ill offer made to order omelettes, w affles and other foods that can be quickly created in the open cooking kiosk. Additionally, the idea is to also offer the open cook show for view ing on channel 10 cable. Details w ill be provided as this idea develops further.
Research & Development
Through his existing establishment, Any Person has defined a need for something new and different in the market place. He realizes that the population is aging and that he must cater to that group. The older population also serve to draw in a large portion of family dining because they are often the central figure in a family outing. Any Person also know s the expected traffic that w ill be draw n off the highw ay due to the excellent location of this new restaurant and the draw from the motels in the vicinity.
Production Processes
Only the best quality produce w ill be used in the production of the food. Staff w ill be trained in exceptional customer service. Menus w ill change regularly to accommodate customer demands. Nightly features w ill be offered in the fine dining section.
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SECTION 5 - INDUSTRY / MA RKET OVERVIEW
Market Size, Growth & Trends
Recent years have seen the start-up of several new restaurants in the city, particularly franchise operations. The industry is fairly stable though there is no major grow th expected in the near future. One should consider that the Any W here economy is currently stagnant because poor grain prices and drought in the agricultural sector, and there is little activity in the oil and gas industry. It is expected that the local economy w ill improve in the next few year w ith several new initiatives underw ay for economic generation and the push for a new regional hospital in Any W here. The size of Anyw here remains constant, how ever, it has become an aging population. Anyw here is also considered a great place to raise a family and there is a sizable population of families w ith school age children. The population is approximately 16,000 and the trading area for the city is considered around 45,000. Another key area of the market is tourism or highw ay traffic. Tourism has become one of anyw here’s primary industries w ith regular and constant grow th. This trend is likely to continue into the future to maintain a stable or small amount of grow th in the restaurant industry, for those located along the Trans Canada highw ay. Any Person’s current restaurant, the other place, produces 75% of it’s sales from highw ay traffic.
Product Segments
The follow ing are groups or segments of potential customers: Seniors Families Business Executives – 25 to 60 years Travellers – all ages & families
Consumer Demographics
This restaurant w ill provide a lure for the general population no matter the age or appetite. The most significant demographics to consider in the local restaurant industry are the aging population, and the families w ith school age children. Tourism and travellers are also a significant portion of the potential market for a restaurant located on the Main highw ay.
Industry Participants / Competition
There are basically three groups of restaurants existing in Any W here. These are as follow s: Fast Food – All major franchises. They rely on people in a hurry, people on a tight budget, children, and highw ay traffic. Family Restaurants – Mostly privately ow ned restaurants w ith few franchises. They rely on family’s and people w ith moderate to upper incomes, highw ay traffic(depending on location), and serve to offer some variety to the local population. Fine Dining - Mostly privately ow ned restaurants w ith few franchises. They rely mostly on special occasions, upper income family’s, and travellers.
Market Share & Sales Forecast
It is reasonable to assume that given the location, size of operation, and Unique concept of this restaurant, that it w ill produce sales in excess of the existing operation. The projections set out in this plan, how ever, are based on a more conservative estimate. The projected annual sales of $608000 in year one, $628064 in year tw o, and $643766 in year three are based on estimates from an existing restaurant operation. The net income for the year one operating period is projected at $18622. Year tw o operating period is projected at $20173, and year three at $21367.
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Marketing & Promotion Strategy
A marketing program w ill be developed around the central theme of the restaurant and w ill be promoted through radio and new spaper advertising, posters, and the yellow pages. Coupons w ill be issued for the family dining section to encourage immediate sales. Visible signage w ill be erected to attract both local and highw ay traffic. It is expected that w ord of mouth w ill be a pow erful medium for draw ing in local traffic. Any Person is also very active in the community and w ill promote the restaurant through his affiliation w ith many groups and organizations. Charity events w ill be sponsored for additional public relations and a 10% discount w ill be applied to seniors to attract that market.
Product Strategy / Pricing Strategy
The restaurant w ill provide a tw o-part product strategy to attract customers. These are as follow s: Family Dining – Quality food, large portions and menu, quality service and entertainment. Fine Dining – Gourmet foods, elegant ambiance and setting for pleasurable mood, and unique entertainment experience.
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SECTION 6 - OPERA TION / PRODUCTION PLA NS
Facility Requirements / Location Analysis
Restaurant’s w ill be located in the Holiday Inn on the North Service Road East. The restaurant contains 100 seats and is in a 165-room Motel. The space w ill be leased at $4106 per month plus 10% of overall Utilities and 20% of the Motel property taxes.
Production Process / Work Flow
The restaurant w ill draw from a pool of existing employees, from Humpty’s, to accommodate part time requirements. Other staff w ill be hired and trained as required. There is alw ays a shortage of qualified staff in the restaurant industry and it is anticipated that 40% of hired staff come qualified, w hile 60% require training. The training w ill be preformed by management and other qualified staff w ho are familiar w ith procedures, policy and the philosophies. Some outsourcing of training w ill occur in areas like customer service and conflict management.
Operations / Production Description
The regular hours of operation w ill be 6:00am to 12:00am seven days a w eek. The only expected day of closure w ill be Christmas Day and the hours may be extended in the busy summer season. This location offers a capacity for 100 persons in addition to a kitchen and preparation area. There w ill be qualified staff available at all times. The business w ill require a city business licence, a liquor licence and a Saskatchew an Health Inspection. There are no problems anticipated in acquiring these.
Management Controls & Policies
Customer service policies w ill be adopted for training of all employees to ensure the highest standards are met and maintained. Other policies for day-to-day operations w ill be implemented to ensure smooth operations and accountability of employees. These w ould include: Till slips for day-to-day sales Spreadsheets to record day-today sales & expense Accounts payable records in accounting softw are Monthly inventory counts 100% cash sales
Inventory / Buying & Control
An inventory of betw een $8000 and $12000 w ill be carried. The inventory turn over in the restaurant is high due to the need for fresh produce and meats. The projection has allow ed for an inventory of $15000.Family Restaurant’s w ill utilize suppliers of the existing operation w ith the potential for volume discounts and future savings on supplies and inventory. No amount has been budgeted for potential discounts. The follow ing are the expected suppliers and their terms of payment: Serca/Bridge – 7 day/C.O.D. W holesale – C.O.D. Treen's Packers – 15 days Grama Bep’s – 30 days
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SECTION 7 - MA NA GEMENT TEA M
Organizational Structure
Management: Any Person Responsible for overall management, operations and training. Restaurant Supervisor: To be hired Responsible for service staff (w aiters, hosts, etc.), scheduling of front-end operations and inventory, and training in conjunction w ith management. Kitchen Supervisor: To be hired Responsible for kitchen staff, scheduling of kitchen operations, kitchen inventory and training in conjunction w ith management.
Strengths & Weaknesses
Any person brings much strength to the restaurant from his experience. He currently operates a restaurant that houses a team of 15 staff members. Any Person started w ork in the food industry selling food supplies w hen he w as 18. He travelled southw est Any Place from sonew here to another place and gained a good understanding of the Any W here Trading area. He moved to Another Tow n and w orked in the restaurant equipment and chemical industry for 8 years, w hich further increased his know ledge of the restaurant industry. He has ow ned and operated A Family Restaurant for the past 5 years and has gained valuable experience in the operation of a successful restaurant. Any Person loves dealing w ith the public and has very good people skills. He also realizes his w eakness for bookkeeping and the day-to-day accounting systems for w hich he hires competent people to accommodate. Any Person’s experience and know ledge of his ow n strengths and w eakness w ill ensure that supervisors w ith appropriate skills are hired to assist in the management of the restaurant. One of the key strengths of the new restaurant is that costs w ill be low ered as a result of the ability to balance and streamline the assets and employee base of tw o operations. In particular Any Person w ill manage both restaurants reducing the cost of management salary to both locations.
Salaries Compensation
Any Person: $2000 month Restaurant Supervisor: $1600 - $2000 month Kitchen Supervisor: $2000 - $2400 month
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SECTION 8 - PERSONNEL / EMPLOYEES
Position Descriptions
Chefs: Prepare food specifically designed for this style of restaurant Waiters: Serve the clients and offer superior customer serve and satisfaction Hosts: Greet and seat the customers, list house specials and events, initiate relations w ith the customer for the ultimate dining experience. Bussing: Clear tables efficiently and provide additional service to customers as requested.
Wages
Chefs: $1800 to $2400 month Waiters: $6.00 per hour plus tips Hosts: $8.00 per hour plus tips Bussing: $6.00 per hour plus tips
Market Training
The manager and supervisors w ill perform most of the training appropriate to this operation. Other industry appropriate training w ill be sought to accommodate the best quality training available. Any Place Best training from Tourism Any Place offers many brief courses and seminars that may be utilized.
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NOTES TO PROJECTIONS for Sample Restaurant Business Plan
SECTION N1 - PROJECT COST & FINA NCING SUMMA RY
Project Cost Summary
All values are based on best estimate from industry operating statistics, and actual professional appraisals or cost quotes from suppliers.
Buildings R e nova tions / Le a se hold Im prove m e nts Ma nufa cturing / W a re house Equipm e nt Inve ntory O pe ning Tota l P roje ct C osts 150,001 68,000 54,500 20,000 ___________ 292,501
Project Financing Summary
C ontribute d C a sh Loa ns / Le a se s Line of C re dit Tota l Fina ncing 82,000 195,750 14,751 ____________ 292,501
Note: A line of credit of 14,751 w ill be required for the intial startup of the operation. This line of credit w ill be secured from a financial institution and interest charges w ill only be incurred on the amount used or outstanding. The actual amount required for an operating line of credit required to cover operations in the first year w ill be show n in the cash flow projections based on the expected events of the first tw elve months of operation.
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SECTION N2 - PROJECT COSTS A ND FINA NCING NOTES
The follow ing notes detail the specific assets, loans and contributions for the project.
Building Cost:
The total building cost of the project is 150,001. The purchase cost or development cost of additional buildings required including utility installation & hook up for w ater, sew er, pow er, energy, engineers, consultants and contractors is 150,001.
Renovations or Leasehold Improvements:
The total cost for renovations and leasehold improvements is 68,000. This cost involves necessary renovations, leasehold improvements or development cost of the building/facility including all necessary costs for services such as w ater, sew er, pow er, energy, etc.
Equipment & Furniture Cost:
The total equipment & furniture cost of the project is 54,500. The purchase cost for all additional equipment & furniture required is 54,500. This included all retail / display equipment & furnishing, all manufacturing / w arehousing equipment, and all office equipment & furniture.
Inventory Cost:
The initial cost for the purchase of inventory required is 20,000. The total opening inventory value of the project is 20,000.
Total Assets Contributed:
No a sse ts ha ve be e n contribute d to this proje ct.
Total Assets Purchased:
The total cost of assets purchased for the project is 292,501. This included:
Buildings R e nova tions / Le a se hold Im prove m e nts Ma nufa cturing / W a re house Equipm e nt Inve ntory O pe ning 150,001 68,000 54,500 20,000
Total Cash Contributed:
P roprie tor/P a rtne r/Sha re holde rs Loa ns Sa le of Sha re s / Stock (C orp. O nly) 72,000 10,000
The total amount of cash contributed to purchase assets and cover the required funds for w orking capital of the project is 82,000.
Total Contributed Equity:
P roprie tor/P a rtne r/Sha re holde rs Loa ns Sa le of Sha re s / Stock 72,000 10,000
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The total contributed equity involving assets contributed to the project, and cash contributed tow ards the purchase of assets and the required w orking capital of the project is 82,000.
Financing Required:
The total amount of financing required to be borrow ed to purchase assets and cover w orking capital required is 195,750. And w ill be financed through the loans stated below .
Loa ns/Le a se s #1: (Ye a r 1 Loa n) Loa ns/Le a se s #2: (Ye a r 1 Loa n) 144,750 51,000
No line of credit is required for this project.
New Loans
Loan #1 [ Building Loan ] (Starting in year 1): The loan amount is $144,750 and w ill be accessed to purchase some or all of the additional assets required for the project. The term of the loan is 15 years at 5.5% interest rate. Loan #2 [ Equipment Loan ] (Starting in year 1): The loan amount is $51,000 and w ill be accessed to purchase some or all of the additional assets required for the project. The term of the loan is 5 years at 7% interest rate.
Loan / Lease #2 (Year 1 Loan)
The loan amount is 51,000 and w ill be accessed to purchase some or all of the additional assets required for the project. The term of the loan is 5 years at 7.00% interest rate.
Line of Credit:
No line of credit is required for the first year operation of this project.
Summary of Project Funding:
This w ould included any loans in year tw o or three.
C a sh C ontribute d for P roje ct Loa ns / le a se s 82,000 195,750
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SECTION N3 - SA LES & COST OF GOODS
This section w ill provide notes about sales, cost of goods and margins to be expected for the operation.
Sales:
The projected annual sales of 476,781 in year one, 500,737 in year tw o, and 526,008 in year three are based on estimate only. For the year one operating period, sales are incurred by the follow ing categories:
Ne w a t a n a nnua l tota l of 780. Food & Liquor Sa le s a t a n a nnua l tota l of 476,001.
The projected revenue generated from each sale category on an annual and monthly basis is based on industry operating statistics as w ell as consultations w ith professionals and suppliers. The total sales percentage break dow n incurred by the stated categories in the year one operating period are as follow s:
Ne w a t 0.2% of tota l a nnua l sa le s. Food & Liquor Sa le s a t 99.8% of tota l a nnua l sa le s.
The monthly break dow n of total sales incurred in the year one operating period are as follow s: Month 1 at 5.9% of total annual sales, Month 2 at 6.3%, Month 3 at 6.7% , Month 4 at 7.3%, Month 5 at 8.5%, Month 6 at 9.0%, Month 7 at 9.0% , Month 8 at 9.4%, Month 9 at 9.4%, Month 10 at 9.4%, Month 11 at 9.4%, Month 12 at 9.4%.
Charge & Cash Sales:
There w ill be no charge sales in this business operation. The business w ill operate strictly on a cash basis.
Cost of Sales & Gross Margin:
The over all cost of goods sold (COGS) and gross margin (GM) percentages for the stated sales categories are as follow s:
Ne w with a 43.0% C O GS a nd 57.0% GM Food & Liquor Sa le s with a 30.0% C O GS a nd 70.0% GM
All cost of sales and gross margin percentages are based on industry operating statistics and consultations w ith professionals and suppliers. Please note that the cost of sales percentages represents the costs of the products (inventory) that w as sold during the period as a percentage of total sales. The cost of sales include all freight, insurance, direct labor, materials and any other expenses directly related to the purchase of goods to be sold to the consumer. The gross margin is the difference betw een total sales and cost of goods sold as a percentage of total sales, and represents the margin of profit the business generates. W ith all goods and services combined, the overall average cost of sales is 30.0% w ith an overall average gross margin of 70.0% for the first year of operation.
Gross Margin Dollars:
The annual gross margin dollars after deducting the direct cost of inventory replacement to total gross sales incurred for the year one operating period is 333,646. Year tw o is projected at 350,415, and year three at 368,109.
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SECTION N4 - EXPENSES
The follow ing notes explain the operating expenses for the project.
Sales & Expense Increases:
Sales are projected to increase by 5.0% in year 2, and increase 5.0% in year three. Expenses are projected to increase by 4.1% in year 2 and increase 1.3% in year 3 to adjust for inflation and increases or decreases in the normal operation costs. (Year one includes setup and one time fees for this calculation.)
Depreciation:
Depreciation is the expense w hich approximates the use of the firm's fixed assets. Yearly depreciation expense is based on an annual rate, w hich varies according to the asset categories. The depreciation rate in the year of acquisition of all assets is only 50% of the normal allow ance.
Accounting:
The total projected expense for accounting for the year one operating period is estimated at 1,700. The total expense involves: 1. Bookkeeping fees of 1,200 in the first year for professional bookkeeping service. 2. Accounting fees of 500 for the preparation of year end financial statements for income tax purposes.
Advertising/Marketing:
To ensure that an increased share of market is captured, advertising and marketing is estimated at 1,200 for the first operating period. Advertising / marketing has been budgeted as 0.3% of sales in the first year, 0.2% in year tw o and 0.2% in year three. Advertising and marketing have been budgeted including the follow ing items:
R a dio & Te le vision Ne wspa pe r / P ublica tion 600 600
The advertising / marketing fees in the operating period of year tw o are projected to increase by 3.0% and increase in year three by 3.1%.
Bad Debt:
The projected amount of bad debt expense for the year one operating period is 954. Bad debt w ill be incurred from bad cheques or poor credit customers and has been estimated at 0.20000000000000001% of total gross sa le s . The bad debt expense in the year tw o and year three operating periods is projected to increase or decrease commensurate w ith sales incurred.
Bank Charges:
Bank charges for the year one operating period have been projected at 2,400. This estimate includes bank service fees for the follow ing: fees for cheque w riting; fees on all sales conducted by Visa or Master Card; fees for all sales conducted by a point of purchase debit card terminal. The year tw o and year three operating periods projected estimate w ill increase or decrease commensurate w ith sales incurred.
Business License:
16
The business license fee for the year one operating period is projected at 101. The business license fee from city hall or local rural municipal office is based on the type of business operation, and the square footage of operating space used. The business license fee in the operating period of year tw o is projected to increase by 3.0% and increase in year three by 2.9%.
Business Name Search & Registration:
The business name search & registration fee w ill be a one time charge of 360, w ith an annual renew al of 50. These costs w ill cover government registration cost for the business.The business name search & registration fee in the operating period of year tw o is projected to increase by 0.0% and increase in year three by 0.0%.
Other Licenses:
The expected first year costs for other licenses is 250. Other licenses w ill cover the cost of special licenses required to operate this type of business. The other licenses fees in the operating period of year tw o are projected to increase 3.2% and increase in year three by 3.1%.
Delivery, Freight & Postage:
Delivery & freight expense for the year one operating period is projected at 3,960. This expense w ill include charges other than direct delivery charges to bring in inventory. Normal delivery & freight charges from suppliers are included in the cost of sales total. This expense is passed on to the consumer through the retail sales price. The delivery & freight expense in the year tw o and year three operating periods is projected to increase or decrease w ith sales incurred.
Depreciation:
The calculated depreciation for year one operating period is projected at 10,900. Year tw o is projected at 20,438, and year three at 17,944. The depreciation has been calculated using the capital cost allow ance method. The depreciation rate in the year of acquisition is only 50%, w hich is the norm for most locations.
Insurance:
Insurance expense for the year one operating period is projected at 2,400. This expense is for comprehensive business liability insurance, w ith full replacement for fire and theft, public liability, product liability, business interruption and any other protection required. The insurance expense in the year tw o is projected to increase by 3.0% and increase in year three by 3.0%.
Legal Fees:
There w ill be a one time legal fees in year one for the business setup of 2000. The legal fees are setup to cover costs associated w ith preparation of contracts, purchase of land or buildings, the registration and incorporation of the business, and other misc. items. The legal fees in the operating period of year tw o are projected to increase by 0.0% and increase in year three by 0.0%. Interest Payments: Loan #1 [ Building Loan ] (Starting in Year 1) The interest payment on loan #1 for the year one operating period is projected at 7,802. The year tw o payment is projected at 7,441. The year three payment is projected at 7,060. Loan #2 [ Equipment Loan ] (Starting in Year 1) The interest payment on loan #2 for the year one operating period is projected at 3,290. The year tw o payment is projected at 2,652. The year three payment is projected at 1,968.
17
Loan / Lease #2 (Year 1 Loan) Interest Payments:
The interest payment on the loan #2 for the year one operating period is projected at 3,290. The year tw o payment is projected at 2,652, and the year three payment at 1,968. Principal Payments: Loan #1 [ Building Loan ] (Starting in Year 1) The principal payment on loan #1 for the year one operating period is projected at 6,391. The year tw o payment is projected at 6,751. The year three payment is projected at 7,132. Loan #2 [ Equipment Loan ] (Starting in Year 1) The principal payment on loan #2 for the year one operating period is projected at 8,828. The year tw o payment is projected at 9,466. The year three payment is projected at 10,150.
Loan / Lease #2 (Year 1 Loan) Principal Payments:
The loan principal payment for loan #2 in the year one operating period is projected at 8,828. The year tw o payment is projected at 9,466 and the year three payment at 10,150.
Line of Credit Interest Payments:
The amount of line of credit interest incurred for the year one operating period is projected at 7. Year tw o operating period is projected at 0, and year three at 0. The line of credit interest rate w as set at 9%.
Miscellaneous Expense:
As a contingency, the amount of 840 in the first year has been budgeted for unforseen operating costs (unusual expenses). The miscellaneous expense in the operating period of year tw o is projected to increase by 3.0% and increase in year three by 3.0%.
Office / Store Supplies:
Office & store supplies expense for the year one operating period has been projected at 3,000. This amount w ill cover all office supplies such as pens, paper, stationary, letterhead, cash register supplies, receipts, invoices, journal books, postage, business cards, etc. The office & store supplies expense in the operating period of year tw o is projected to increase by 3.0% and increase in year three by 3.0%.
Property Tax:
Property tax expense for the year one operating period has been projected at 6,200. The property tax expense in the operating period of year tw o is projected to increase by 4.8% and increase in year three by 3.0%.
Repairs & Maintenance:
Repairs & maintenance expense for the year one operating period is projected at 1,200.This expense is incurred from vehicle, equipment, and facilities repairs. The repairs & maintenance expense in the operating period of year tw o is projected to increase by 3.0% and increase in year three by 3.0%.
Telephone & Communications:
18
Telephone & communications expense for the year one operating period is projected at 1,200. There w ill also be one time setup fees and deposits of 120 in the first year. This expense w ill be incurred to accommodate hook up services for telephone, cellular phone, fax line, and computer line; as w ell as anticipated long distance charges related general business and re-supply orders, facsimile, computer line charges, and internet connections. The telephone expense in the operating period of year tw o is projected to increase by 3.0% and increase in year three by 3.0%.
Utilities:
Utilities expense for the year one operating period is projected at 36,000. One time setup fees and deposits of 300 w ill also be incurred in the first year. This expense w ill be incurred to accommodate all hook up service fees and deposit charges, as w ell as regular monthly usage fees for w ater, sew er, pow er, energy, and garbage pick up. The utilities expense in the operating period of year tw o is projected to increase by 3.0% and increase in year three by 3.0%.
Vehicle Expense:
Vehicle expense for the year one operating period is projected at 1,200. This expense includes licenses & registration, the cost of fuel, oil, and general maintenance for vehicles operated by the business. The vehicle expense in the operating period of year tw o is projected to increase by 3.0% and increase in year three by 3.0%.
Wages / Salaries Management:
Management w ages expense in the year one operating period is projected at 24,000. This amount is to ensure that management is fully remunerated for their qualifications and the level of responsibility associated w ith this business operation. Modest performance increase has been built in at 3.0% in year tw o and 3.0% in year three.
Wages / Salaries Employees:
Employees w ages expense in the year one operating period is projected at 120,000. This amount includes employees that w ill w ork full time at 40 hours per w eek; employees that w ill w ork part time and casual for various amounts of hours per w eek; and also commission and contract positions. The employees w ages expense is projected to increase by 3.0% in year tw o and increase by 3.0% in year three.
Wage Benefits:
Wage benefits expense in the year one pensions and other benefits, holiday pay, remit or pay, and has been estimated at increase by 3.0% in year tw o and increase operating period is projected at 11,040. This expense w ill involve vacation pay, and other items that the business w ill be required to 8% of total w ages paid. The w age benefit expense is projected to by 3.0% in year three.
Total Expenses:
The total operating expenses for the year one operating period is projected at 244,867. Year tw o operating period is projected to increase to 254,888, and to increase in year three to 258,080.
19
SECTION N5 - INCOME, CA SH & BREA K EVEN
This section is an overview of the income, cash position and the break even point for the business.
Operating Income Before Income Tax & Line of Credit Interest:
The total operating income for the year one operating period is projected at 88,779. Year tw o operating period is projected to be 95,527 w ith year three projected at 110,029.
Net Income Before Tax:
The net income for the year one operating period is projected at 88,772. Year tw o operating period is projected at 95,527, and year three at 110,029. Please note that the net income is calculated after depreciation deductions, and before loan principal payments and income tax deductions.
Cash Surplus/Deficit:
The cash surplus for the year one operating period is projected at 67,897. Year tw o surplus is projected at 147,330, and year three surplus at 230,208. The cash surplus or deficit total is calculated by adding back depreciation and then subtracting debt principal payments tow ards the long term debt. As w ell as taking into consideration any sales conducted on credit terms.
Breakeven Sales Volume:
The breakeven sales volume for the year one operating period is projected at 349,820 w ith an average monthly sales volume required of 29,152. Year tw o operating period breakeven sales volume is projected at 364,126 w ith an average monthly breakeven sales volume of 30,344; and year three breakeven sales volume is projected at 368,686 w ith an average monthly breakeven sales volume of 30,724. Breakeven sales are calculated by dividing total annual expenses, including loan principal payments by the average projected gross margin obtained from gross sales incurred. Breakeven sales volume increased in year tw o because all expenses have increased by 4.1% and have increased in year three because all expenses have increased by 1.3% to adjust for inflation, fluctuations in the operations and sales, and other variables.
20
NOTICE TO THE REA DER
Financial projections should not be considered as statements of fact because they depend on future events that can not be guaranteed. Consequently, the actual financial results of this operation may vary from projections and descriptions that are attached herein The attached documents have been prepared by "Sample Restaurant Business Plan". "Sample Restaurant Business Plan" does not assume any liability or responsibility for assumptions made in this financial projections or business plan.
21
FINA NCIA L PROJECTIONS
PROJECT A SSUMPTIONS - PA GE 1 PERIOD: December 2012 - November 2013 Fe b 6.7%
YEA R 2
NA ME: Sample Restaurant Business Plan De c 5.9%
YEA R 1
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) Jul 9.4%
YEA R 3
MONTHLY SALES %
Ja n 6.3% 500,737 526,008 Ma r 7.3% Apr 8.5% Ma y 9.0% Jun 9.0% Aug 9.4% Se p 9.4% O ct 9.4%
YEA R 1
Nov 9.4%
TO TAL 100%
TOTAL SALES:
476,781
SALES % BY CATEGORY - YEAR 1
0.0% 0.2% 0.0% 0.0% 99.8%
GROSS MARGIN % - YEAR 1
100.0% 57.0% 100.0% 100.0% 70.0% Ne w Ne w Ne w Ne w Food & Liquor Sa le s
Ne w Ne w Ne w Ne w Food & Liquor Sa le s
COST OF SALES % - YEAR 1
0.0% 43.0% 0.0% 0.0% 30.0%
Ne w Ne w Ne w Ne w Food & Liquor Sa le s
CHARGE SALES %
0.0% 0.0% 0.0% O pe ning 100.0% 30 DAY R .O .A. 60 DAY R .O .A. 90 DAY R .O .A.
CASH SALES %
PURCHASE TERMS %
100.0% 0.0% 0.0% Ye a r 2
CASH PURCHASES %
50.0%
30 DAY R .O .A. 60 DAY R .O .A. 90 DAY R .O .A.
Ye a r 3
Ye a r 1 De p. R a te 5.0% 5.0% 20.0%
Building(s) R e nova tions / Le a se hold Im prove m e nts Ma nufa cturing / W a re house Equipm e nt Inve ntory C osts TO TAL ASSETS 20,000 20,000
Ye a r 1 150,001 68,000 54,500 1,000 273,501
0 0 0 1,000 1,000
0 0 0 2,000 2,000
22
PROJECT A SSUMPTIONS - PA GE 2 PERIOD: December 2012 - November 2013 DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader)
NA ME: Sample Restaurant Business Plan YEAR 1 82,000
CONTRIBUTED CASH
YEAR 1 0 YEAR 1 82,000
CONTRIBUTED ASSETS
TOTAL CONTRIBUTED EQUITY
LINE OF CREDIT INTEREST RATE
9% 20,000
MINIMUM CASH BALANCE
NEW LOANS & LEASES
Building Loa n
Equipm e nt Loa n
AMO UNT 144,750 AMO UNT 51,000
TER M 15 TER M 5
INTER EST R ATE 5.50% INTER EST R ATE 7.00%
(BLENDED P AYMENTS) YEAR 1 (BLENDED P AYMENTS) YEAR 1
SALES INCREASE
5.0% 5.0%
YEA R 2
YEA R 3
ADVER TISING (% O F SALES) YEAR 1 0.3%
EXPENSE INCREASE
4.1% 1.3% YEAR 1 15.00% YEAR 2 20.00%
YEA R 2
YEA R 3
W AGE BENEFITS (% O F TO TAL W AGES) 8.0% YEAR 3 20.00%
I N C O M E TA X RAT E
23
PRO-FORMA SA LES SUMMA RY - YEA R 1 MONTHLY PERIOD: December 2012 - November 2013 Fe b
0 0 0 0 3 0 ,0 0 0 3 0 ,0 0 0 3 2 ,0 0 0 3 5 ,0 0 0 4 0 ,4 8 0 4 3 ,0 0 0 4 3 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 3 2 ,0 0 0 3 5 ,0 0 0 4 0 ,0 0 0 4 3 ,0 0 0 4 3 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 480 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
NA ME: Sample Restaurant Business Plan De c
0 300 0 0 2 8 ,0 0 0 2 8 ,3 0 0
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) Jul Aug Se p O ct Nov
0 0 0 0 4 5 ,0 0 1 4 5 ,0 0 1
SALES
Ja n Ma r Apr Ma y Jun
TO TAL
0 780 0 0 4 7 6 ,0 0 1 4 7 6 ,7 8 1
N ew
N ew
N ew
N ew
Food & L iquor Sales
T O TA L SA L E S
COST OF SALES
0 129 0 0 8 ,4 0 0 8 ,5 2 9 9 ,0 0 0 9 ,6 0 0 1 0 ,5 0 0 1 2 ,2 0 6 1 2 ,9 0 0 1 2 ,9 0 0 1 3 ,5 0 0 1 3 ,5 0 0 9 ,0 0 0 9 ,6 0 0 1 0 ,5 0 0 1 2 ,0 0 0 1 2 ,9 0 0 1 2 ,9 0 0 1 3 ,5 0 0 1 3 ,5 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 3 ,5 0 0 1 3 ,5 0 0 0 0 0 206 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 3 ,5 0 0 1 3 ,5 0 0 0 0 0 0 1 3 ,5 0 0 1 3 ,5 0 0 0 335 0 0 1 4 2 ,8 0 0 1 4 3 ,1 3 5
N ew
N ew
N ew
N ew
Food & L iquor Sales
T O TA L C O ST O F SA L E S
GROSS MARGIN
0 171 0 0 1 9 ,6 0 0 1 9 ,7 7 1 2 1 ,0 0 0 2 2 ,4 0 0 2 4 ,5 0 0 2 8 ,2 7 4 3 0 ,1 0 0 3 0 ,1 0 0 2 1 ,0 0 0 2 2 ,4 0 0 2 4 ,5 0 0 2 8 ,0 0 0 3 0 ,1 0 0 3 0 ,1 0 0 0 0 0 0 0 0 0 3 1 ,5 0 0 3 1 ,5 0 0 0 0 0 0 0 0 0 0 0 0 274 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3 1 ,5 0 0 3 1 ,5 0 0 0 0 0 0 3 1 ,5 0 0 3 1 ,5 0 0 0 0 0 0 3 1 ,5 0 0 3 1 ,5 0 0 0 0 0 0 3 1 ,5 0 1 3 1 ,5 0 1 0 445 0 0 3 3 3 ,2 0 1 3 3 3 ,6 4 6
N ew
N ew
N ew
N ew
Food & L iquor Sales
T O TA L G RO SS M A RG I N
24
PRO-FORMA SA LES SUMMA RY - 3 YEA RS PERIOD: December 2012 - November 2013 YEAR 1 %
0 .0 0 .2 0 .0 0 .0 9 9 .8 100% 5 0 0 ,7 3 7 100% 5 2 6 ,0 0 8 % % % % % 0 936 0 0 4 9 9 ,8 0 1 0 .0 0 .2 0 .0 0 .0 9 9 .8 % % % % % 0 1 ,2 1 7 0 0 5 2 4 ,7 9 1
NA ME: Sample Restaurant Business Plan YEAR 1
0 780 0 0 4 7 6 ,0 0 1 4 7 6 ,7 8 1
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) YEAR 2 % YEAR 3 YEAR 3 %
0 .0 0 .2 0 .0 0 .0 9 9 .8 % % % % % 100%
SALES
YEAR 2
N ew N ew N ew N ew Food & L iquor Sales
T O TA L SA L E S
COST OF SALES
0 335 0 0 1 4 2 ,8 0 0 1 4 3 ,1 3 5 3 0 .0 % 1 5 0 ,3 2 2 3 0 .0 % 0 .0 4 3 .0 0 .0 0 .0 3 0 .0 % % % % % 0 382 0 0 1 4 9 ,9 4 0 0 .0 4 0 .9 0 .0 0 .0 3 0 .0 % % % % % 0 462 0 0 1 5 7 ,4 3 7 1 5 7 ,8 9 9 0 .0 3 8 .0 0 .0 0 .0 3 0 .0 % % % % % 3 0 .0 %
N ew N ew N ew N ew Food & L iquor Sales
T O TA L C O ST O F SA L E S
GROSS MARGIN
0 445 0 0 3 3 3 ,2 0 1 3 3 3 ,6 4 6 7 0 .0 % 3 5 0 ,4 1 5 100 5 7 .0 100 100 7 0 .0 % % % % % 0 554 0 0 3 4 9 ,8 6 1 100 5 9 .1 100 100 7 0 .0 % % % % % 7 0 .0 % 0 755 0 0 3 6 7 ,3 5 4 3 6 8 ,1 0 9 100 6 2 .0 100 100 7 0 .0 % % % % % 7 0 .0 %
N ew N ew N ew N ew Food & L iquor Sales
T O TA L G RO SS M A RG I N
25
PRO-FORMA INCOME STA TEMENT - YEA R 1 MONTHLY PERIOD: December 2012 - November 2013 Fe b
3 2 ,0 0 0 9 ,6 0 0 2 2 ,4 0 0 2 4 ,5 0 0 2 8 ,2 7 4 3 0 ,1 0 0 3 0 ,1 0 0 3 1 ,5 0 0 3 1 ,5 0 0 3 1 ,5 0 0 3 1 ,5 0 0 1 0 ,5 0 0 1 2 ,2 0 6 1 2 ,9 0 0 1 2 ,9 0 0 1 3 ,5 0 0 1 3 ,5 0 0 1 3 ,5 0 0 1 3 ,5 0 0 1 3 ,5 0 0 3 1 ,5 0 1 3 5 ,0 0 0 4 0 ,4 8 0 4 3 ,0 0 0 4 3 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 1
NA ME: Sample Restaurant Business Plan De c
2 8 ,3 0 0 8 ,5 2 9 1 9 ,7 7 1 2 1 ,0 0 0 9 ,0 0 0 3 0 ,0 0 0
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) Jul Aug Se p O ct Nov TO TAL
4 7 6 ,7 8 1 1 4 3 ,1 3 5 3 3 3 ,6 4 6
Ja n
Ma r
Apr
Ma y
Jun
TOTAL SALES
TOTAL COST OF SALES
TOTAL GROSS MARGIN
100 100 80 200 101 0 250 330 908 200 961 0 70 250 0 100 100 3 ,0 0 0 100 2 ,0 0 0 1 0 ,0 0 0 920 1 9 ,7 7 0 1 0 1 1 ,1 0 1 694 5 ,1 0 1 7 0 0 1 ,1 0 8 694 5 ,1 0 1 6 ,4 8 1 0 6 ,4 8 1 1 9 ,8 9 2 2 1 ,7 0 6 1 9 ,3 9 9 2 1 ,7 9 3 920 920 920 920 1 0 ,0 0 0 1 0 ,0 0 0 1 0 ,0 0 0 1 0 ,0 0 0 1 0 ,0 0 0 920 1 9 ,3 8 6 1 0 ,7 1 4 0 1 0 ,7 1 4 2 ,0 0 0 2 ,0 0 0 2 ,0 0 0 2 ,0 0 0 2 ,0 0 0 100 100 100 100 100 3 ,0 0 0 3 ,3 0 0 3 ,0 0 0 3 ,0 0 0 3 ,0 0 0 220 100 100 100 100 100 100 100 100 100 100 100 3 ,0 0 0 100 2 ,0 0 0 1 0 ,0 0 0 920 2 5 ,5 7 9 4 ,5 2 1 0 4 ,5 2 1 0 0 0 0 0 6 ,2 0 0 250 250 250 250 250 250 70 70 70 70 70 70 0 2 ,0 0 0 0 0 0 0 0 70 250 0 100 100 3 ,0 0 0 100 2 ,0 0 0 1 0 ,0 0 0 920 1 9 ,3 7 2 1 2 ,1 2 8 0 1 2 ,1 2 8 954 948 941 935 928 921 914 200 200 200 200 200 200 200 908 908 908 908 908 908 908 330 330 330 330 330 330 330 330 908 200 908 0 70 250 0 100 100 3 ,0 0 0 100 2 ,0 0 0 1 0 ,0 0 0 920 1 9 ,3 6 6 1 2 ,1 3 4 0 1 2 ,1 3 4 0 0 0 0 0 0 0 0 360 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 330 908 200 901 0 70 250 0 100 100 3 ,0 0 0 100 2 ,0 0 0 1 0 ,0 0 0 920 1 9 ,3 5 9 1 2 ,1 4 1 0 1 2 ,1 4 1 200 200 200 200 200 200 200 200 200 80 80 80 80 80 80 80 80 80 100 100 100 2 ,5 0 0 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 80 200 0 0 0 330 908 200 894 0 70 250 0 100 100 3 ,0 0 0 100 2 ,0 0 0 1 0 ,0 0 0 920 1 9 ,3 5 2 1 2 ,1 4 8 0 1 2 ,1 4 8
EXPENSES
600 100 74 200 0 50 0 330 912 200 887 0 70 250 0 100 100 3 ,0 0 0 100 2 ,0 0 0 1 0 ,0 0 0 920 1 9 ,8 9 3 1 1 ,6 0 8 0 - 1 ,7 0 8 1 3 ,3 1 6 1 1 ,1 0 1 694 5 ,1 0 1 6 ,4 8 1 1 0 ,7 1 4 4 ,5 2 1 1 2 ,1 2 8 1 2 ,1 3 4 1 2 ,1 4 1 1 2 ,1 4 8 - 1 ,7 0 8 1 ,7 0 0 3 ,6 0 0 954 2 ,4 0 0 101 410 250 3 ,9 6 0 1 0 ,9 0 0 2 ,4 0 0 1 1 ,0 9 2 2 ,0 0 0 840 3 ,0 0 0 6 ,2 0 0 1 ,2 0 0 1 ,3 2 0 3 6 ,3 0 0 1 ,2 0 0 2 4 ,0 0 0 1 2 0 ,0 0 0 1 1 ,0 4 0 2 4 4 ,8 6 7 8 8 ,7 7 9 7 8 8 ,7 7 2 1 3 ,3 1 6 7 5 ,4 5 6
A c c ounting
A dvertis ing / M arketing
Bad D ebt
Bank C harges
Bus ines s L ic ens e
Bus ines s N ame Searc h & Regis tration O ther L ic ens es
D elivery, Freight & P os tage
D eprec iation
I ns uranc e
I nteres t on L oans
L egal Fees
M is c ellaneous E xpens es
O ffic e Supplies
P roperty Tax E xpens e
Repairs & M aintenanc e
Telephone & C ommunic ations
U tilities
V ehic le E xpens e
Wages / Salaries - M G M T
Wages / Salaries - E M P
Wage Benefits
T O TA L E XP E N SE S
Operating Income
Less L/C Interest
NET INCOME BFR TAX
Less Tax Provision
NET INCOME
26
PRO-FORMA INCOME STA TEMENT - 3 YEA RS PERIOD: December 2012 - November 2013 YEAR 1%
100% 3 0 .0 % 7 0 .0 % 3 5 0 ,4 1 5 7 0 .0 3 6 8 ,1 0 9 1 5 0 ,3 2 2 3 0 .0 % 1 5 7 ,8 9 9 5 0 0 ,7 3 7 100% 5 2 6 ,0 0 8
NA ME: Sample Restaurant Business Plan YEAR 1
4 7 6 ,7 8 1 1 4 3 ,1 3 5 3 3 3 ,6 4 6
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) YEAR 2% YEAR 3 YEAR 3%
100% 3 0 .0 % 7 0 .0
TOTAL SALES
YEAR 2
TOTAL COST OF SALES
TOTAL GROSS MARGIN
1 ,7 0 0 3 ,6 0 0 954 2 ,4 0 0 101 410 250 3 ,9 6 0 1 0 ,9 0 0 2 ,4 0 0 1 1 ,0 9 2 2 ,0 0 0 840 3 ,0 0 0 6 ,2 0 0 1 ,2 0 0 1 ,3 2 0 3 6 ,3 0 0 1 ,2 0 0 2 4 ,0 0 0 1 2 0 ,0 0 0 1 1 ,0 4 0 2 4 4 ,8 6 7 8 8 ,7 7 9 7 8 8 ,7 7 2 1 3 ,3 1 6 7 5 ,4 5 6 1 5 .8 % 2 .8 % 1 8 .6 % 0 .0 % 1 8 .6 % 5 3 .8 % 2 5 4 ,8 8 8 9 5 ,5 2 7 0 9 5 ,5 2 7 1 9 ,1 0 5 7 6 ,4 2 2 5 3 .0 % 1 9 .1 % 0 .0 % 1 9 .1 % 3 .8 % 1 5 .3 % 0 .4 % 0 .8 % 0 .2 0 % 0 .5 % 0 .0 % 0 .1 % 0 .1 % 0 .8 % 2 .3 % 0 .5 % 2 .3 % 0 .4 % 0 .2 % 0 .6 % 1 .3 % 0 .3 % 0 .3 % 7 .6 % 0 .3 % 5 .0 % 2 5 .2 % 2 .3 % 1 ,7 5 1 1 ,2 3 6 1 ,0 0 1 2 ,4 7 2 104 50 258 4 ,0 7 9 2 0 ,4 3 8 2 ,4 7 2 1 0 ,0 9 3 0 865 3 ,0 9 0 6 ,5 0 0 1 ,2 3 6 1 ,2 3 6 3 7 ,0 8 0 1 ,2 3 6 2 4 ,7 2 0 1 2 3 ,6 0 0 1 1 ,3 7 1 0 .3 % 0 .2 % 0 .2 0 % 0 .5 % 0 .0 % 0 .0 % 0 .1 % 0 .8 % 4 .1 % 0 .5 % 2 .0 % 0 .0 % 0 .2 % 0 .6 % 1 .3 % 0 .2 % 0 .2 % 7 .4 % 0 .2 % 5 .2 % 2 4 .7 % 2 .3 % 1 ,8 0 3 1 ,2 7 4 1 ,0 5 2 2 ,5 4 6 107 50 266 4 ,2 0 1 1 7 ,9 4 4 2 ,5 4 6 9 ,0 2 8 0 891 3 ,1 8 3 6 ,6 9 5 1 ,2 7 3 1 ,2 7 3 3 8 ,1 9 3 1 ,2 7 3 2 5 ,4 6 2 1 2 7 ,3 0 8 1 1 ,7 1 2 2 5 8 ,0 8 0 1 1 0 ,0 2 9 0 1 1 0 ,0 2 9 2 2 ,0 0 6 8 8 ,0 2 3
EXPENSES
0 .3 % 0 .2 % 0 .2 0 % 0 .5 % 0 .0 % 0 .0 % 0 .1 % 0 .8 % 3 .4 % 0 .5 % 1 .7 % 0 .0 % 0 .2 % 0 .6 % 1 .3 % 0 .2 % 0 .2 % 7 .3 % 0 .2 % 5 .3 % 2 4 .2 % 2 .2 % 5 1 .1 % 2 0 .9 % 0 .0 % 2 0 .9 % 4 .2 % 1 6 .7 %
A c c ounting A dvertis ing / M arketing Bad D ebt Bank C harges Bus ines s L ic ens e Bus ines s N ame Searc h & Regis tration O ther L ic ens es D elivery, Freight & P os tage D eprec iation I ns uranc e I nteres t on L oans L egal Fees M is c ellaneous E xpens es O ffic e Supplies P roperty Tax E xpens e Repairs & M aintenanc e Telephone & C ommunic ations U tilities V ehic le E xpens e Wages / Salaries - M G M T Wages / Salaries - E M P Wage Benefits
T O TA L E XP E N SE S
Operating Income
Less L/C Interest
NET INCOME BFR TAX
Less Tax Provision
NET INCOME
27
PRO-FORMA CA SH FLOW STA TEMENT - YEA R 1 MONTHLY PERIOD: December 2012 - November 2013 Fe b
3 2 ,0 0 0 3 2 ,0 0 0 0 0 0 8 2 ,0 0 0 0 1 9 5 ,7 5 0 908 1 3 ,7 3 7 2 7 7 ,7 5 0 4 2 ,9 4 5 4 4 ,9 4 2 4 8 ,1 4 8 5 0 ,4 4 5 5 7 ,9 7 5 5 9 ,6 3 8 6 2 ,7 3 5 6 1 ,9 3 2 6 1 ,9 2 8 1 4 ,0 3 4 1 5 ,2 4 0 1 4 ,5 3 7 1 6 ,5 8 7 1 5 ,7 3 0 1 8 ,8 2 7 1 6 ,0 2 4 1 6 ,0 2 0 908 908 908 908 908 908 908 908 908 1 6 ,0 1 7 6 1 ,9 2 5 908 1 6 ,0 1 4 6 1 ,9 2 2 912 1 6 ,2 8 4 6 2 ,1 9 7 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3 5 ,0 0 0 4 0 ,4 8 0 4 3 ,0 0 0 4 3 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 1 0 0 0 3 5 ,0 0 0 4 0 ,4 8 0 4 3 ,0 0 0 4 3 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 1
NA ME: Sample Restaurant Business Plan O pe ning
2 8 ,3 0 0 2 8 ,3 0 0 0 3 0 ,0 0 0 3 0 ,0 0 0
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) Jul Aug Se p O ct Nov TO TAL
4 7 6 ,7 8 1 4 7 6 ,7 8 1 0 0 0 0 8 2 ,0 0 0 0 1 9 5 ,7 5 0 1 0 ,9 0 0 1 8 9 ,0 5 1 9 5 4 ,4 8 2
De c
Ja n
Ma r
Apr
Ma y
Jun
TOTAL SALES
C as h Sales
3 0 D ays R.O .A .
6 0 D ays R.O .A .
9 0 D ays R.O .A .
O ther R.O .A .
C ontributed C as h
E quity
L oans /L eas es P roc eeds
D eprec iation (A dd Bac k)
A c c ounts P ayable I nc reas e
TOTAL CASH IN
2 0 ,0 0 0 1 8 ,8 6 2 908 2 7 2 ,5 0 1 908 908 908 908 908 908 908 1 8 ,9 8 4 2 0 ,7 9 8 1 8 ,4 9 1 2 0 ,8 8 5 1 8 ,4 7 8 2 4 ,6 7 1 1 8 ,4 6 4 8 ,6 1 2 9 ,0 8 3 9 ,6 8 3 1 0 ,5 8 3 1 2 ,2 8 9 1 2 ,9 8 3 1 2 ,9 8 3 1 3 ,5 8 3 1 3 ,5 8 3 1 8 ,4 5 8 908
LESS:
1 3 ,5 8 3 1 8 ,4 5 1 908 1 3 ,5 8 3 1 8 ,4 4 4 908 1 3 ,5 8 7 1 8 ,9 8 1 912 3 ,7 7 3 1 ,2 3 1 0 0 1 3 ,7 3 7 7 0 0 0 0 0 1 4 ,0 3 4 1 5 ,2 4 0 1 4 ,5 3 7 1 6 ,5 8 7 1 5 ,7 3 0 1 ,2 3 9 1 ,2 4 5 1 ,2 5 1 1 ,2 5 8 1 ,2 6 4 1 ,2 7 2 1 ,2 7 8 1 8 ,8 2 7 0 1 ,2 8 5 1 6 ,0 2 4 0 1 ,2 9 2 1 6 ,0 2 0 0 1 ,2 9 9 1 6 ,0 1 7 0 1 ,3 0 5 1 6 ,0 1 4 0 0 1 3 ,3 1 6 2 0 ,0 0 0 2 5 7 ,7 5 0 2 5 7 ,7 5 0 2 5 7 ,7 5 0 2 0 ,0 0 0 0 2 5 7 ,7 5 0 0 0 20000 0 1 3 ,7 3 7 2 0 ,0 8 3 0 1 4 ,0 3 4 2 0 ,1 6 6 0 1 5 ,2 4 0 2 0 ,2 4 9 0 1 4 ,5 3 7 2 0 ,3 3 2 0 0 1 ,0 4 5 5 ,0 1 7 2 1 ,4 1 9 2 0 ,4 3 5 1 8 ,9 5 5 1 4 ,9 8 3 2 0 ,0 0 0 2 0 ,0 0 0 2 0 ,0 0 0 2 0 ,0 0 0 6 ,8 8 5 1 3 ,1 1 5 0 1 6 ,5 8 7 2 0 ,4 1 5 - 1 ,4 1 9 -4 3 5 1 ,0 4 5 5 ,0 1 7 1 3 ,1 1 5 2 5 7 ,7 5 0 - 1 ,4 1 9 -4 3 5 1 ,0 4 5 5 ,0 1 7 - 2 5 9 ,1 6 9 984 1 ,4 8 0 3 ,9 7 2 8 ,0 9 8 3 0 2 ,1 1 4 4 3 ,9 5 8 4 6 ,6 6 8 4 6 ,4 7 3 4 9 ,8 7 7 5 0 ,2 2 0 9 ,4 1 8 1 3 ,1 1 5 2 2 ,5 3 3 2 0 ,0 0 0 0 2 2 ,5 3 3 0 1 5 ,7 3 0 2 0 ,4 9 8 5 5 ,5 6 4 7 ,1 7 1 2 2 ,5 3 3 2 9 ,7 0 4 2 0 ,0 0 0 0 2 9 ,7 0 4 0 1 8 ,8 2 7 2 0 ,5 8 1 5 3 ,0 6 0 8 ,8 7 2 2 9 ,7 0 4 3 8 ,5 7 6 2 0 ,0 0 0 0 3 8 ,5 7 6 0 1 6 ,0 2 4 2 0 ,6 6 4 5 0 ,2 5 8 1 1 ,6 7 0 3 8 ,5 7 6 5 0 ,2 4 6 2 0 ,0 0 0 0 5 0 ,2 4 6 0 1 6 ,0 2 0 2 0 ,7 4 7 5 0 ,2 5 4 1 1 ,6 7 1 5 0 ,2 4 6 6 1 ,9 1 7 2 0 ,0 0 0 0 6 1 ,9 1 7 0 1 6 ,0 1 7 2 0 ,8 3 0 5 0 ,2 5 1 1 1 ,6 7 1 6 1 ,9 1 7 7 3 ,5 8 8 2 0 ,0 0 0 0 7 3 ,5 8 8 0 1 6 ,0 1 4 2 0 ,9 1 3 6 7 ,8 8 8 - 5 ,6 9 1 7 3 ,5 8 8 6 7 ,8 9 7 2 0 ,0 0 0 0 6 7 ,8 9 7 0 1 6 ,2 8 4 2 1 ,0 0 0 1 6 4 ,1 3 5 2 3 3 ,9 6 7 1 0 ,9 0 0 2 7 2 ,5 0 1 3 ,7 7 3 1 5 ,2 1 9 1 7 2 ,7 6 7 7 0 1 3 ,3 1 6 8 8 6 ,5 8 5 6 7 ,8 9 7 0 6 7 ,8 9 7 2 0 ,0 0 0 0 6 7 ,8 9 7
I nventory P urc has es
C as h E xpens es
N on- C as h E xpens es
A s s ets P urc h.
D ividends P aid
P rinc ipal - L oans /L eas es
A c c ount P ayable D ec reas e L /C I nteres t
0
C ontr. C as h Repaid
I nc ome Tax P aid
TOTAL CASH OUT
N E T C A SH G A I N /L O SS
C A SH AT STA RT
C U M U L AT I V E C A SH
L E SS M I N . C A SH BA L .
T O TA L L /C RE Q U I RE D
SURPLUS CASH
A C C T. RE C E I V A BL E A C C T. P A Y A BL E I N V E N T O RY L E V E L
28
PRO-FORMA CA SH FLOW STA TEMENT - 3 YEA R PERIOD: December 2012 - November 2013 YEAR 1
4 7 6 ,7 8 1 4 7 6 ,7 8 1 0 0 0 0 8 2 ,0 0 0 0 1 9 5 ,7 5 0 1 0 ,9 0 0 1 8 9 ,0 5 1 9 5 4 ,4 8 2 7 1 4 ,0 6 1 5 0 0 ,7 3 7 0 0 0 0 0 0 0 2 0 ,4 3 8 1 9 2 ,8 8 6 5 0 0 ,7 3 7
NA ME: Sample Restaurant Business Plan YEAR 2 YEAR 3
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader)
5 2 6 ,0 0 8 5 2 6 ,0 0 8 0 0 0 0 0 0 0 1 7 ,9 4 4 2 0 0 ,0 1 8 7 4 3 ,9 7 0
TOTAL SALES
C as h Sales 3 0 D ays R.O .A . 6 0 D ays R.O .A . 9 0 D ays R.O .A . O ther R.O .A . C ontributed C as h E quity L oans /L eas es P roc eeds D eprec iation (A dd Bac k) A c c ounts P ayable I nc reas e
T O TA L C A SH I N
LESS:
1 6 4 ,1 3 5 2 3 3 ,9 6 7 1 0 ,9 0 0 2 7 2 ,5 0 1 3 ,7 7 3 1 5 ,2 1 9 1 7 2 ,7 6 7 7 0 1 3 ,3 1 6 8 8 6 ,5 8 5 6 7 ,8 9 7 0 6 7 ,8 9 7 2 0 ,0 0 0 0 6 7 ,8 9 7 0 1 6 ,2 8 4 2 1 ,0 0 0 1 5 1 ,3 2 2 2 3 4 ,4 5 0 2 0 ,4 3 8 0 0 1 6 ,2 1 7 1 9 3 ,0 9 6 0 0 1 9 ,1 0 5 6 3 4 ,6 2 8 7 9 ,4 3 3 6 7 ,8 9 7 1 4 7 ,3 3 0 2 0 ,0 0 0 0 1 4 7 ,3 3 0 0 1 6 ,0 7 4 2 2 ,0 0 0 1 5 9 ,8 9 9 2 4 0 ,1 3 6 1 7 ,9 4 4 0 4 ,4 0 1 1 7 ,2 8 2 1 9 9 ,4 2 4 0 0 2 2 ,0 0 6 6 6 1 ,0 9 2 8 2 ,8 7 8 1 4 7 ,3 3 0 2 3 0 ,2 0 8 2 0 ,0 0 0 0 2 3 0 ,2 0 8 0 1 6 ,6 6 8 2 4 ,0 0 0
I nventory P urc has es C as h E xpens es N on- C as h E xpens es A s s ets P urc has ed D ividends P aid P rinc ipal - L oans /L eas es A c c ount P ayable D ec reas e L /C I nteres t C ontr. C as h Repaid I nc ome Tax P aid
TOTAL CASH OUT
N E T C A SH G A I N /L O SS C A SH AT STA RT C U M U L AT I V E C A SH L E SS M I N . C A SH BA L . T O TA L L /C RE Q U I RE D
SURPLUS CASH
A C C T. RE C E I V A BL E A C C T. P A Y A BL E I N V E N T O RY L E V E L
29
PRO-FORMA BA LA NCE SHEET PERIOD: December 2012 - November 2013 O P ENING
2 5 7 ,7 5 0 2 0 ,0 0 0 0 2 7 7 ,7 5 0 8 8 ,8 9 7 1 6 9 ,3 3 0 6 7 ,8 9 7 0 2 1 ,0 0 0 0 1 4 7 ,3 3 0 0 2 2 ,0 0 0 0
NA ME: Sample Restaurant Business Plan YEAR 1 YEAR 2 YEAR 3
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader)
CURRENT ASSETS
C as h O n H and A c c ounts Rec eivable I nventory O ther C urrent A s s ets
2 3 0 ,2 0 8 0 2 4 ,0 0 0 0 2 5 4 ,2 0 8
TOTAL CURRENT ASSETS
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 1 0 ,9 0 0 0 2 7 7 ,7 5 0 3 5 0 ,4 9 8 2 6 1 ,6 0 1 1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 3 1 ,3 3 8 2 4 1 ,1 6 3 4 1 0 ,4 9 3
FIXED ASSETS
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 4 9 ,2 8 2 2 2 3 ,2 1 9 4 7 7 ,4 2 7
Building(s ) Renovations / L eas ehold I mp. M anufac turing / Warehous e E quipment A c c umulated D eprec iation
TOTAL FIXED ASSETS
TO TAL ASSETS
CURRENT LIABILITIES
L ine of C redit U tilized A c c ounts P ayable C urrent P ortion of L .T.D . 1 5 ,2 1 9 1 5 ,2 1 9 3 2 ,5 0 1
0 1 6 ,2 8 4 1 6 ,2 1 7
0 1 6 ,0 7 4 1 7 ,2 8 2 3 3 ,3 5 6
0 1 6 ,6 6 8 1 8 ,4 1 8 3 5 ,0 8 6
TOTAL CURRENT
1 9 5 ,7 5 0 1 5 ,2 1 9 1 8 0 ,5 3 1 1 9 5 ,7 5 0 1 8 0 ,5 3 1 1 6 ,2 1 7 1 6 4 ,3 1 4 1 9 6 ,8 1 5
LONG TERM DEBT
1 6 4 ,3 1 4 1 7 ,2 8 2 1 4 7 ,0 3 2 1 8 0 ,3 8 8 1 4 7 ,0 3 2 1 8 ,4 1 8 1 2 8 ,6 1 4 1 6 3 ,7 0 0
L oans /L eas es - s ee s c hedule L es s C urrent P ortion of L .T.D .
TOTAL LONG TERM DEBT TOTAL LIABILITIES
7 2 ,0 0 0 1 0 ,0 0 0
EQUITY
C ontributed C as h (SH L L oans , etc ) Share P urc has e Retained E arnings C urrent Year E arnings L es s D ividends L es s I nc ome Tax E quity - O ther 0 8 2 ,0 0 0 2 7 7 ,7 5 0
7 2 ,0 0 0 1 0 ,0 0 0 0 8 8 ,7 7 2 3 ,7 7 3 1 3 ,3 1 6 0 1 5 3 ,6 8 3 3 5 0 ,4 9 8
7 2 ,0 0 0 1 0 ,0 0 0 7 1 ,6 8 3 9 5 ,5 2 7 0 1 9 ,1 0 5 0 2 3 0 ,1 0 5 4 1 0 ,4 9 3
7 2 ,0 0 0 1 0 ,0 0 0 1 4 8 ,1 0 5 1 1 0 ,0 2 9 4 ,4 0 1 2 2 ,0 0 6 0 3 1 3 ,7 2 7 4 7 7 ,4 2 7
TOTAL EQUITY
TO TAL LIABILITIES & EQ UITY
30
RA TIO A NA LYSIS PERIOD: December 2012 - November 2013 O P ENING 30.0% 70.0% 51.4% 18.6% 2.7 : 1 2.1 : 1 0 : 1 3.1 : 1 0.0 : 1 0.2 : 1 2.4 : 1 1.7 : 1 0.2 : 1 1.3 : 1 92.0% 49.1% 476,781 19.1% 5.1 : 1 4.4 : 1 0 : 1 2.2 : 1 1.0 : 1 0.1 : 1 0.8 : 1 93.2% 33.2% 500,737 50.9% 70.0% 30.0% YEAR 1 YEAR 2 YEAR 3 30.0% 70.0% 49.1% 20.9% 7.2 : 1 6.6 : 1 0 : 1 1.7 : 1 0.7 : 1 0.1 : 1 0.5 : 1 107.3% 28.1% 526,008 DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader)
NA ME: Sample Restaurant Business Plan
C O ST O F GO O DS SO LD (%)
GR O SS MAR GIN (%)
TO TAL EXP ENSES TO SALES (%)
NET P R O FIT BFR . TAX TO SALES (%)
C UR R ENT R ATIO
Q UIC K R ATIO
A/R C O LLEC TIO N P ER IO D (DAYS)
SALES TO EQ UITY
FIXED ASSETS TO EQ UITY
C UR R ENT DEBT TO EQ UITY
TO TAL DEBT TO EQ UITY
R ETUR N O N INVESTMENT AFTER TAX (%)
R ETUR N O N NET W O R TH AFTER TAX (%)
P LAN SALES VO LUME
BR EAK EVEN SALES VO LUME INC LUDES TO TAL EXP ENSES (INC L. DEP R EC IATIO N), P LUS L/C INTER EST, P LUS LO AN P R INC IP LE P AYMENTS, P LUS O W NER S DR AW O R DIVIDENDS BY THE GR O SS MAR GIN P ER C ENTAGE
349,820
364,126
368,686
AVER AGE MO NTHLY BR EAK EVEN SALES VO LUME
29,152 7
30,344 7
30,724 7
INVENTO R Y TUR NO VER (TIMES)
31
DEPRECIA TION SCHEDULE PERIOD: December 2012 - November 2013 O pe ning Ye a r 1 Ye a r 2 Ye a r 3 DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader)
NA ME: Sample Restaurant Business Plan
BUILDING
150,001 3,750 146,251 146,251 0 0 7,313 138,938
O P ENING BO O K VALUE ADD AQ UISITIO NS LESS DISP O SALS DEP R EC IATIO NS ENDING BO O K VALUE
138,938 0 0 6,947 131,991
RENOV./LEASE HOLD IMPROVEMENTS
68,000 1,700 66,300 66,300 0 0 3,315 62,985 62,985 0 0 3,149 59,836
O P ENING BO O K VALUE ADD AQ UISITIO NS LESS DISP O SALS DEP R EC IATIO NS ENDING BO O K VALUE
EQUIPMENT & FURNITURE (ALL TYPES)
54,500 5,450 49,050 49,050 0 0 9,810 39,240 39,240 0 0 7,848 31,392
O P ENING BO O K VALUE ADD AQ UISITIO NS LESS DISP O SALS DEP R EC IATIO NS ENDING BO O K VALUE
VEHICLES
0 0 0 0 0 0 0 0 0 0 0 0 0
O P ENING BO O K VALUE ADD AQ UISITIO NS LESS DISP O SALS DEP R EC IATIO NS ENDING BO O K VALUE
GOODWILL, FRAN.FEES, PATENT & COPY., AND ALL INTANGABLE ASSETS
0 0 0 0 0 0 0 0 0 0 0 0 0
O P ENING BO O K VALUE ADD AQ UISITIO NS LESS DISP O SALS DEP R EC IATIO NS ENDING BO O K VALUE
OTHER ASSETS
0 0 0 0 0 0 0 0 0 0 0 0 0
O P ENING BO O K VALUE ADD AQ UISITIO NS LESS DISP O SALS DEP R EC IATIO NS ENDING BO O K VALUE
32
LOA N SCHEDULE NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader)
LO AN/LEASE #1 (Building Loa n) (BLENDED P AYMENTS) P R INC IP AL AMO UNT: 144,750 INTER EST R ATE: 5.50% NUMBER O F YEAR S: 15 P AYMENT IS: 1,183 P AYMENT DUE: Monthly
LO AN/LEASE #2 (Equipm e nt Loa n) (BLENDED P AYMENTS) P R INC IP AL AMO UNT: 51,000 INTER EST R ATE: 7.00% NUMBER O F YEAR S: 5 P AYMENT IS: 1,010 P AYMENT DUE: Monthly
PMT
1 2 3 4 5 6 7 8 9 10 11 12 YEAR 1
PRINCIPAL
519 522 524 526 529 531 534 536 539 541 544 546 6,391
INT
663 661 659 656 654 651 649 647 644 642 639 637 7,802
BALANCE
144,231 143,709 143,185 142,659 142,130 141,599 141,065 140,529 139,990 139,449 138,905 138,359
PMT
1 2 3 4 5 6 7 8 9 10 11 12 YEAR 1
PRINCIPAL
712 716 721 725 729 733 738 742 746 751 755 760 8,828
INT
298 293 289 285 281 276 272 268 264 259 255 250 3,290
BALANCE
50,288 49,572 48,851 48,126 47,397 46,664 45,926 45,184 44,438 43,687 42,932 42,172
PMT
13 14 15 16 17 18 19 20 21 22 23 24 YEAR 2
PRINCIPAL
549 551 554 556 559 561 564 566 569 572 574 576 6,751
INT
634 632 629 627 624 621 619 616 614 611 608 606 7,441
BALANCE
137,810 137,259 136,705 136,149 135,590 135,029 134,465 133,899 133,330 132,758 132,184 131,608
PMT
13 14 15 16 17 18 19 20 21 22 23 24 YEAR 2
PRINCIPAL
764 768 773 777 782 786 791 796 800 805 810 814 9,466
INT
246 242 237 233 228 223 219 214 210 205 200 195 2,652
BALANCE
41,408 40,640 39,867 39,090 38,308 37,522 36,731 35,935 35,135 34,330 33,520 32,706
PMT
25 26 27 28 29 30 31 32 33 34 35 36 YEAR 3
PRINCIPAL
580 582 585 588 590 593 596 598 601 604 607 608 7,132
INT
603 601 598 595 593 590 587 584 582 579 576 572 7,060
BALANCE
131,028 130,446 129,861 129,274 128,684 128,091 127,495 126,897 126,296 125,692 125,085 124,477
PMT
25 26 27 28 29 30 31 32 33 34 35 36 YEAR 3
PRINCIPAL
819 824 829 833 838 843 848 853 858 863 868 874 10,150
INT
191 186 181 176 172 167 162 157 152 147 142 135 1,968
BALANCE
31,887 31,063 30,234 29,401 28,563 27,720 26,872 26,019 25,161 24,298 23,430 22,556
PMT
37 38 39 40 41 42 43 44 45 46 47 48 YEAR 4
PRINCIPAL
612 615 618 621 623 626 629 632 635 638 641 644 7,534
INT
571 568 565 562 559 556 553 551 548 545 542 538 6,658
BALANCE
123,865 123,250 122,632 122,011 121,388 120,762 120,133 119,501 118,866 118,228 117,587 116,943
PMT
37 38 39 40 41 42 43 44 45 46 47 48 YEAR 4
PRINCIPAL
878 883 889 894 899 904 909 915 920 925 931 937 10,884
INT
132 126 121 116 111 106 100 95 90 84 79 74 1,234
BALANCE
21,678 20,795 19,906 19,012 18,113 17,209 16,300 15,385 14,465 13,540 12,609 11,672
PMT
49 50 51 52 53
PRINCIPAL
647 650 653 656 659
INT
536 533 530 527 524
BALANCE
116,296 115,646 114,993 114,337 113,678
PMT
49 50 51 52 53
PRINCIPAL
942 947 953 958 964
INT
68 63 57 52 46
BALANCE
10,730 9,783 8,830 7,872 6,908
33
54 55 56 57 58 59 60 YEAR 5
662 665 668 671 674 677 677 7,959
521 518 515 512 509 506 502 6,233
113,016 112,351 111,683 111,012 110,338 109,661 108,984
54 55 56 57 58 59 60 YEAR 5
970 975 981 987 992 998 1,004 11,671
40 35 29 23 17 12 5 447
5,938 4,963 3,982 2,995 2,003 1,005 1
34
SENSITIVITY A NA LYSIS SENSITIVITY A NA LYSIS - YEA R 1 - PRO-FORMA SA LES SUMMA RY NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 2 0 702 0 0 428,401
4 2 9 ,1 0 3
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 1 0 858 0 0 523,601
5 2 4 ,4 5 9
SALES
N ew N ew N ew N ew Food & L iquor Sales T O TA L SA L E S
P e ssim istic 1 0 624 0 0 380,801
3 8 1 ,4 2 5
P roje cte d 0 780 0 0 476,001
4 7 6 ,7 8 1
O ptim istic 2 0 936 0 0 571,201
5 7 2 ,1 3 7
COST OF SALES
N ew N ew N ew N ew Food & L iquor Sales T O TA L C O ST O F SA L E S 0 268 0 0 1 1 4 ,2 4 0 1 1 4 ,5 0 8 0 302 0 0 1 2 8 ,5 2 0 1 2 8 ,8 2 2 0 335 0 0 1 4 2 ,8 0 0 1 4 3 ,1 3 5 0 369 0 0 1 5 7 ,0 8 0 1 5 7 ,4 4 9 0 403 0 0 1 7 1 ,3 6 0 1 7 1 ,7 6 3
GROSS MARGIN
N ew N ew N ew N ew Food & L iquor Sales T O TA L G RO SS M A RG I N 0 356 0 0 2 6 6 ,5 6 1 2 6 6 ,9 1 7 0 400 0 0 2 9 9 ,8 8 1 3 0 0 ,2 8 1 - 1 4 2 ,8 0 0 - 1 4 2 ,0 2 0 - 1 4 2 ,8 0 0 - 1 4 2 ,8 0 0 3 3 3 ,2 0 1 3 3 3 ,6 4 6 0 489 0 0 3 6 6 ,5 2 1 3 6 7 ,0 1 0 0 533 0 0 3 9 9 ,8 4 1 4 0 0 ,3 7 4
35
SENSITIVITY A NA LYSIS - YEA R 1 - PRO-FORMA INCOME STA TEMENT NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 2
4 2 9 ,1 0 3 1 2 8 ,8 2 2 3 0 0 ,2 8 1
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 1
5 2 4 ,4 5 9 1 5 7 ,4 4 9 3 6 7 ,0 1 0
TOTAL SALES TOTAL COST OF SALES TOTAL GROSS MARGIN EXPENSES
A c c ounting A dvertis ing / M arketing Bad D ebt Bank C harges Bus ines s L ic ens e Bus ines s N ame Searc h & Regis tration O ther L ic ens es C ons ulting Fees D elivery, Freight & P os tage D eprec iation D ues , Fees , Subs c riptions & Royalties I ns uranc e I nteres t on L oans I nteres t on SH /P rivate L oans L egal Fees M is c ellaneous E xpens es O ffic e Supplies P roperty Tax E xpens e Rent or L eas e Repairs & M aintenanc e Shop Supplies Telephone & C ommunic ations Travel E xpens e U tilities V ehic le E xpens e Wages / Salaries - M G M T Wages / Salaries - E M P Wage Benefits O ther E xpens es T O TA L E XP E N SE S
P e ssim istic 1
3 8 1 ,4 2 5 1 1 4 ,5 0 8 2 6 6 ,9 1 7
P roje cte d
4 7 6 ,7 8 1 1 4 3 ,1 3 5 3 3 3 ,6 4 6
O ptim istic 2
5 7 2 ,1 3 7 1 7 1 ,7 6 3 4 0 0 ,3 7 4
1 ,7 0 0 3 ,6 0 0 954 2 ,4 0 0 101 410 250 0 3 ,9 6 0 1 0 ,9 0 0 0 2 ,4 0 0 1 1 ,3 1 6 0 2 ,0 0 0 840 3 ,0 0 0 6 ,2 0 0 0 1 ,2 0 0 0 1 ,3 2 0 0 3 6 ,3 0 0 1 ,2 0 0 2 5 ,2 0 0 1 2 6 ,0 0 0 1 1 ,5 9 2 0 2 5 2 ,6 5 2 1 4 ,2 6 5 702 1 3 ,5 6 3 2 ,0 3 4 1 1 ,5 2 9
1 ,7 0 0 3 ,6 0 0 954 2 ,4 0 0 101 410 250 0 3 ,9 6 0 1 0 ,9 0 0 0 2 ,4 0 0 1 1 ,1 9 7 0 2 ,0 0 0 840 3 ,0 0 0 6 ,2 0 0 0 1 ,2 0 0 0 1 ,3 2 0 0 3 6 ,3 0 0 1 ,2 0 0 2 4 ,7 2 0 1 2 3 ,6 0 0 1 1 ,3 7 1 0 2 4 9 ,5 3 2 5 0 ,7 4 9 152 5 0 ,5 9 7 7 ,5 9 0 4 3 ,0 0 7
1 ,7 0 0 3 ,6 0 0 954 2 ,4 0 0 101 410 250 0 3 ,9 6 0 1 0 ,9 0 0 0 2 ,4 0 0 1 1 ,0 9 2 0 2 ,0 0 0 840 3 ,0 0 0 6 ,2 0 0 0 1 ,2 0 0 0 1 ,3 2 0 0 3 6 ,3 0 0 1 ,2 0 0 2 4 ,0 0 0 1 2 0 ,0 0 0 1 1 ,0 4 0 0 2 4 4 ,8 6 7 8 8 ,7 7 9 7 8 8 ,7 7 2 1 3 ,3 1 6 7 5 ,4 5 6
1 ,7 0 0 3 ,6 0 0 954 2 ,4 0 0 101 410 250 0 3 ,9 6 0 1 0 ,9 0 0 0 2 ,4 0 0 1 0 ,9 8 7 0 2 ,0 0 0 840 3 ,0 0 0 6 ,2 0 0 0 1 ,2 0 0 0 1 ,3 2 0 0 3 6 ,3 0 0 1 ,2 0 0 2 3 ,2 8 0 1 1 6 ,4 0 0 1 0 ,7 0 9 0 2 4 0 ,2 0 1 1 2 6 ,8 0 9 0 1 2 6 ,8 0 9 1 9 ,0 2 1 1 0 7 ,7 8 8
1 ,7 0 0 3 ,6 0 0 954 2 ,4 0 0 101 410 250 0 3 ,9 6 0 1 0 ,9 0 0 0 2 ,4 0 0 1 0 ,8 6 8 0 2 ,0 0 0 840 3 ,0 0 0 6 ,2 0 0 0 1 ,2 0 0 0 1 ,3 2 0 0 3 6 ,3 0 0 1 ,2 0 0 2 2 ,8 0 0 1 1 4 ,0 0 0 1 0 ,4 8 8 0 2 3 7 ,0 8 1 1 6 3 ,2 9 3 0 1 6 3 ,2 9 3 2 4 ,4 9 4 1 3 8 ,7 9 9
Operating Income Less L/C Interest NET INCOME BFR TAX Less Tax Provision NET INCOME
36
NET INCOME
SENSITIVITY A NA LYSIS - YEA R 1 - PRO-FORMA CA SH FLOW STA TEMENT NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 1 P e ssim istic 2
4 2 9 ,1 0 3 4 2 9 ,1 0 3 0 0 0 0 8 2 ,0 0 0 0 1 9 5 ,7 5 0 1 0 ,9 0 0 1 8 4 ,2 2 6 9 0 1 ,9 7 9
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) P roje cte d
4 7 6 ,7 8 1 4 7 6 ,7 8 1 0 0 0 0 8 2 ,0 0 0 0 1 9 5 ,7 5 0 1 0 ,9 0 0 1 8 9 ,0 5 1 9 5 4 ,4 8 2
O ptim istic 1
5 2 4 ,4 5 9 5 2 4 ,4 5 9 0 0 0 0 8 2 ,0 0 0 0 1 9 5 ,7 5 0 1 0 ,9 0 0 1 9 3 ,8 7 3 1 ,0 0 6 ,9 8 2
TOTAL SALES
C as h Sales 3 0 D ays R.O .A . 6 0 D ays R.O .A . 9 0 D ays R.O .A . O ther R.O .A . C ontributed C as h E quity L oans /L eas es P roc eeds D eprec iation (A dd Bac k) A c c ounts P ayable I nc reas e T O TA L C A SH I N
O ptim istic 2
5 7 2 ,1 3 7 5 7 2 ,1 3 7 0 0 0 0 8 2 ,0 0 0 0 1 9 5 ,7 5 0 1 0 ,9 0 0 1 9 9 ,4 7 2 1 ,0 6 0 ,2 5 9
3 8 1 ,4 2 5 3 8 1 ,4 2 5 0 0 0 0 8 2 ,0 0 0 0 1 9 5 ,7 5 0 1 0 ,9 0 0 1 7 8 ,6 2 9 8 4 8 ,7 0 4
LESS:
I nventory P urc has es C as h E xpens es N on- C as h E xpens es A s s ets P urc has ed D ividends P aid P rinc ipal - L oans /L eas es A c c ount P ayable D ec reas e L /C I nteres t C ontr. C as h Repaid I nc ome Tax P aid 1 3 5 ,5 0 8 2 4 1 ,7 5 2 1 0 ,9 0 0 2 7 2 ,5 0 1 576 1 5 ,1 3 7 1 6 3 ,3 7 1 702 0 2 ,0 3 4 8 4 2 ,4 8 1 6 ,2 2 3 0 6 ,2 2 3 2 0 ,0 0 0 1 3 ,7 7 7 6 ,2 2 3 0 1 5 ,2 5 8 2 1 ,0 0 0 1 4 9 ,8 2 2 2 3 8 ,6 3 2 1 0 ,9 0 0 2 7 2 ,5 0 1 2 ,1 5 0 1 5 ,1 8 1 1 6 8 ,4 2 2 152 0 7 ,5 9 0 8 6 5 ,3 5 0 3 6 ,6 2 9 0 3 6 ,6 2 9 2 0 ,0 0 0 0 3 6 ,6 2 9 0 1 5 ,8 0 4 2 1 ,0 0 0 1 6 4 ,1 3 5 2 3 3 ,9 6 7 1 0 ,9 0 0 2 7 2 ,5 0 1 3 ,7 7 3 1 5 ,2 1 9 1 7 2 ,7 6 7 7 0 1 3 ,3 1 6 8 8 6 ,5 8 5 6 7 ,8 9 7 0 6 7 ,8 9 7 2 0 ,0 0 0 0 6 7 ,8 9 7 0 1 6 ,2 8 4 2 1 ,0 0 0 1 7 8 ,4 4 9 2 2 9 ,3 0 1 1 0 ,9 0 0 2 7 2 ,5 0 1 5 ,3 8 9 1 5 ,2 5 8 1 7 7 ,1 0 3 0 0 1 9 ,0 2 1 9 0 7 ,9 2 2 9 9 ,0 6 0 0 9 9 ,0 6 0 2 0 ,0 0 0 0 9 9 ,0 6 0 0 1 6 ,7 7 0 2 1 ,0 0 0 1 9 2 ,7 6 3 2 2 6 ,1 8 1 1 0 ,9 0 0 2 7 2 ,5 0 1 6 ,9 4 0 1 5 ,3 0 2 1 8 2 ,1 5 8 0 0 2 4 ,4 9 4 9 3 1 ,2 3 9 1 2 9 ,0 2 0 0 1 2 9 ,0 2 0 2 0 ,0 0 0 0 1 2 9 ,0 2 0 0 1 7 ,3 1 4 2 1 ,0 0 0
TOTAL CASH OUT
N E T C A SH G A I N /L O SS C A SH AT STA RT C U M U L AT I V E C A SH L E SS M I N . C A SH BA L . T O TA L L /C RE Q U I RE D
SURPLUS CASH
A C C T. RE C E I V A BL E A C C T. P A Y A BL E I N V E N T O RY L E V E L
37
SENSITIVITY A NA LYSIS - YEA R 1 - PRO-FORMA BA LA NCE SHEET NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 2
3 6 ,6 2 9 0 2 1 ,0 0 0 0 5 7 ,6 2 9
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 1
9 9 ,0 6 0 0 2 1 ,0 0 0 0 1 2 0 ,0 6 0
CURRENT ASSETS
C as h O n H and A c c ounts Rec eivable I nventory O ther C urrent A s s ets
P e ssim istic 1
6 ,2 2 3 0 2 1 ,0 0 0 0 2 7 ,2 2 3
P roje cte d
6 7 ,8 9 7 0 2 1 ,0 0 0 0 8 8 ,8 9 7
O ptim istic 2
1 2 9 ,0 2 0 0 2 1 ,0 0 0 0 1 5 0 ,0 2 0
TOTAL CURRENT ASSETS FIXED ASSETS
Building(s ) Renovations / L eas ehold I mp. M anufac turing / Warehous e E quipment A c c umulated D eprec iation
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 1 0 ,9 0 0 2 6 1 ,6 0 1 2 8 8 ,8 2 4
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 1 0 ,9 0 0 2 6 1 ,6 0 1 3 1 9 ,2 3 0
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 1 0 ,9 0 0 2 6 1 ,6 0 1 3 5 0 ,4 9 8
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 1 0 ,9 0 0 2 6 1 ,6 0 1 3 8 1 ,6 6 1
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 1 0 ,9 0 0 2 6 1 ,6 0 1 4 1 1 ,6 2 1
TOTAL FIXED ASSETS
TO TAL ASSETS
CURRENT LIABILITIES
L ine of C redit U tilized A c c ounts P ayable C urrent P ortion of L .T.D . 0 1 5 ,2 5 8 1 6 ,1 5 1 3 1 ,4 0 9 0 1 5 ,8 0 4 1 6 ,1 8 7 3 1 ,9 9 1 0 1 6 ,2 8 4 1 6 ,2 1 7 3 2 ,5 0 1 0 1 6 ,7 7 0 1 6 ,2 4 9 3 3 ,0 1 9 0 1 7 ,3 1 4 1 6 ,2 8 5 3 3 ,5 9 9
TOTAL CURRENT LONG TERM DEBT
L oans /L eas es - s ee s c hedule L es s C urrent P ortion of L .T.D .
1 8 0 ,6 1 2 1 6 ,1 5 1 1 6 4 ,4 6 1 1 9 5 ,8 7 0
1 8 0 ,5 6 9 1 6 ,1 8 7 1 6 4 ,3 8 2 1 9 6 ,3 7 3
1 8 0 ,5 3 1 1 6 ,2 1 7 1 6 4 ,3 1 4 1 9 6 ,8 1 5
1 8 0 ,4 9 3 1 6 ,2 4 9 1 6 4 ,2 4 4 1 9 7 ,2 6 3
1 8 0 ,4 4 8 1 6 ,2 8 5 1 6 4 ,1 6 3 1 9 7 ,7 6 2
TOTAL LONG TERM DEBT TOTAL LIABILITIES EQUITY
C ontributed C as h (SH L L oans , etc ) Share P urc has e Retained E arnings C urrent Year E arnings L es s D ividends L es s I nc ome Tax E quity - O ther
7 2 ,0 0 0 1 0 ,0 0 0 0 1 3 ,5 6 3 576 2 ,0 3 4 0 9 2 ,9 5 3 2 8 8 ,8 2 3
7 2 ,0 0 0 1 0 ,0 0 0 0 5 0 ,5 9 7 2 ,1 5 0 7 ,5 9 0 0 1 2 2 ,8 5 7 3 1 9 ,2 3 0
7 2 ,0 0 0 1 0 ,0 0 0 0 8 8 ,7 7 2 3 ,7 7 3 1 3 ,3 1 6 0 1 5 3 ,6 8 3 3 5 0 ,4 9 8
7 2 ,0 0 0 1 0 ,0 0 0 0 1 2 6 ,8 0 9 5 ,3 8 9 1 9 ,0 2 1 0 1 8 4 ,3 9 9 3 8 1 ,6 6 2
7 2 ,0 0 0 1 0 ,0 0 0 0 1 6 3 ,2 9 3 6 ,9 4 0 2 4 ,4 9 4 0 2 1 3 ,8 5 9 4 1 1 ,6 2 1
TOTAL EQUITY
TO TAL LIABILITIES & EQ UITY
38
SENSITIVITY A NA LYSIS - YEA R 1 - RA TIO A NA LYSIS NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 1 C O ST O F GO O DS SO LD (%) GR O SS MAR GIN (%) TO TAL EXP ENSES TO SALES (%) NET P R O FIT BFR . TAX TO SALES (%) C UR R ENT R ATIO Q UIC K R ATIO A/R C O LLEC TIO N P ER IO D (DAYS) SALES TO EQ UITY FIXED ASSETS TO EQ UITY C UR R ENT DEBT TO EQ UITY TO TAL DEBT TO EQ UITY R ETUR N O N INVESTMENT AFTER TAX (%) R ETUR N O N NET W O R TH AFTER TAX (%) P LAN SALES VO LUME BR EAK EVEN SALES VO LUME INC LUDES TO TAL EXP ENSES (INC L. DEP R EC IATIO N), P LUS L/C INTER EST, P LUS LO AN P R INC IP LE P AYMENTS, P LUS O W NER S DR AW O R DIVIDENDS BY THE GR O SS MAR GIN P ER C ENTAGE AVER AGE MO NTHLY BR EAK EVEN SALES VO LUME INVENTO R Y TUR NO VER (TIMES)
3 0 .0 % 7 0 .0 % 6 6 .2 % 3 .6 % 0 .9 : 1 0 .2 : 1 0 :1 4 .1 : 1 2 .8 : 1 0 .3 : 1 2 .1 : 1 1 4 .1 % 1 2 .4 % 3 8 1 ,4 2 5
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) P roje cte d
3 0 .0 % 7 0 .0 % 5 1 .4 % 1 8 .6 % 2 .7 : 1 2 .1 : 1 0 :1 3 .1 : 1 1 .7 : 1 0 .2 : 1 1 .3 : 1 9 2 .0 % 4 9 .1 % 4 7 6 ,7 8 1
P e ssim istic 2
3 0 .0 % 7 0 .0 % 5 8 .2 % 1 1 .8 % 1 .8 : 1 1 .1 : 1 0 :1 3 .5 : 1 2 .1 : 1 0 .3 : 1 1 .6 : 1 5 2 .4 % 3 5 .0 % 4 2 9 ,1 0 3
O ptim istic 1
3 0 .0 % 7 0 .0 % 4 5 .8 % 2 4 .2 % 3 .6 : 1 3 .0 : 1 0 :1 2 .8 : 1 1 .4 : 1 0 .2 : 1 1 .1 : 1 1 3 1 .4 % 5 8 .5 % 5 2 4 ,4 5 9
O ptim istic 2
3 0 .0 % 7 0 .0 % 4 1 .4 % 2 8 .5 % 4 .5 : 1 3 .8 : 1 0 :1 2 .7 : 1 1 .2 : 1 0 .2 : 1 0 .9 : 1 1 6 9 .3 % 6 4 .9 % 5 7 2 ,1 3 7
3 6 1 ,9 3 4
3 5 6 ,6 9 1
3 4 9 ,8 2 0
3 4 3 ,1 4 4
3 3 8 ,6 8 7
3 0 ,1 6 1
2 9 ,7 2 4
2 9 ,1 5 2
2 8 ,5 9 5
2 8 ,2 2 4
5 :1
6 :1
7 :1
7 :1
8 :1
39
SENSITIVITY A NA LYSIS - YEA R 2 - PRO-FORMA SA LES SUMMA RY NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 2 0 842 0 0 449,821
4 5 0 ,6 6 3
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 1 0 1,030 0 0 549,781
5 5 0 ,8 1 1
SALES
N ew N ew N ew N ew Food & L iquor Sales T O TA L SA L E S
P e ssim istic 1 0 749 0 0 399,841
4 0 0 ,5 9 0
P roje cte d 0 936 0 0 499,801
5 0 0 ,7 3 7
O ptim istic 2 0 1,123 0 0 599,761
6 0 0 ,8 8 4
COST OF SALES
N ew N ew N ew N ew Food & L iquor Sales T O TA L C O ST O F SA L E S 0 306 0 0 1 1 9 ,9 5 2 1 2 0 ,2 5 8 0 344 0 0 1 3 4 ,9 4 6 1 3 5 ,2 9 0 0 382 0 0 1 4 9 ,9 4 0 1 5 0 ,3 2 2 0 420 0 0 1 6 4 ,9 3 4 1 6 5 ,3 5 5 0 458 0 0 1 7 9 ,9 2 8 1 8 0 ,3 8 7
GROSS MARGIN
N ew N ew N ew N ew Food & L iquor Sales T O TA L G RO SS M A RG I N 0 443 0 0 2 7 9 ,8 8 9 2 8 0 ,3 3 2 0 498 0 0 3 1 4 ,8 7 5 3 1 5 ,3 7 3 0 554 0 0 3 4 9 ,8 6 1 3 5 0 ,4 1 5 0 610 0 0 3 8 4 ,8 4 7 3 8 5 ,4 5 6 0 665 0 0 4 1 9 ,8 3 3 4 2 0 ,4 9 7
40
SENSITIVITY A NA LYSIS - YEA R 2 - PRO-FORMA INCOME STA TEMENT NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 2
4 5 0 ,6 6 3 1 3 5 ,2 9 0 3 1 5 ,3 7 3
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 1
5 5 0 ,8 1 1 1 6 5 ,3 5 5 3 8 5 ,4 5 6
TOTAL SALES TOTAL COST OF SALES TOTAL GROSS MARGIN EXPENSES
A c c ounting A dvertis ing / M arketing Bad D ebt Bank C harges Bus ines s L ic ens e Bus ines s N ame Searc h & Regis tration O ther L ic ens es C ons ulting Fees D elivery, Freight & P os tage D eprec iation D ues , Fees , Subs c riptions & Royalties I ns uranc e I nteres t on L oans I nteres t on SH /P rivate L oans L egal Fees M is c ellaneous E xpens es O ffic e Supplies P roperty Tax E xpens e Rent or L eas e Repairs & M aintenanc e Shop Supplies Telephone & C ommunic ations Travel E xpens e U tilities V ehic le E xpens e Wages / Salaries - M G M T Wages / Salaries - E M P Wage Benefits O ther E xpens es T O TA L E XP E N SE S
P e ssim istic 1
4 0 0 ,5 9 0 1 2 0 ,2 5 8 2 8 0 ,3 3 2
P roje cte d
5 0 0 ,7 3 7 1 5 0 ,3 2 2 3 5 0 ,4 1 5
O ptim istic 2
6 0 0 ,8 8 4 1 8 0 ,3 8 7 4 2 0 ,4 9 7
1 ,7 5 1 1 ,2 3 6 1 ,0 0 1 2 ,4 7 2 104 50 258 0 4 ,0 7 9 2 0 ,4 3 8 0 2 ,4 7 2 1 0 ,5 0 8 0 0 865 3 ,0 9 0 6 ,5 0 0 0 1 ,2 3 6 0 1 ,2 3 6 0 3 7 ,0 8 0 1 ,2 3 6 2 5 ,9 5 6 1 2 9 ,7 8 0 1 1 ,9 4 0 0 2 6 3 ,0 8 8 1 7 ,2 4 4 0 1 7 ,2 4 4 3 ,4 4 9 1 3 ,7 9 5
1 ,7 5 1 1 ,2 3 6 1 ,0 0 1 2 ,4 7 2 104 50 258 0 4 ,0 7 9 2 0 ,4 3 8 0 2 ,4 7 2 1 0 ,2 9 3 0 0 865 3 ,0 9 0 6 ,5 0 0 0 1 ,2 3 6 0 1 ,2 3 6 0 3 7 ,0 8 0 1 ,2 3 6 2 5 ,4 6 2 1 2 7 ,3 0 8 1 1 ,7 1 2 0 2 5 9 ,7 7 9 5 5 ,5 9 4 0 5 5 ,5 9 4 1 1 ,1 1 9 4 4 ,4 7 5
1 ,7 5 1 1 ,2 3 6 1 ,0 0 1 2 ,4 7 2 104 50 258 0 4 ,0 7 9 2 0 ,4 3 8 0 2 ,4 7 2 1 0 ,0 9 3 0 0 865 3 ,0 9 0 6 ,5 0 0 0 1 ,2 3 6 0 1 ,2 3 6 0 3 7 ,0 8 0 1 ,2 3 6 2 4 ,7 2 0 1 2 3 ,6 0 0 1 1 ,3 7 1 0 2 5 4 ,8 8 8 9 5 ,5 2 7 0 9 5 ,5 2 7 1 9 ,1 0 5 7 6 ,4 2 2
1 ,7 5 1 1 ,2 3 6 1 ,0 0 1 2 ,4 7 2 104 50 258 0 4 ,0 7 9 2 0 ,4 3 8 0 2 ,4 7 2 9 ,8 9 6 0 0 865 3 ,0 9 0 6 ,5 0 0 0 1 ,2 3 6 0 1 ,2 3 6 0 3 7 ,0 8 0 1 ,2 3 6 2 3 ,9 7 8 1 1 9 ,8 9 2 1 1 ,0 3 0 0 2 5 0 ,0 0 1 1 3 5 ,4 5 5 0 1 3 5 ,4 5 5 2 7 ,0 9 1 1 0 8 ,3 6 4
1 ,7 5 1 1 ,2 3 6 1 ,0 0 1 2 ,4 7 2 104 50 258 0 4 ,0 7 9 2 0 ,4 3 8 0 2 ,4 7 2 9 ,6 8 7 0 0 865 3 ,0 9 0 6 ,5 0 0 0 1 ,2 3 6 0 1 ,2 3 6 0 3 7 ,0 8 0 1 ,2 3 6 2 3 ,4 8 4 1 1 7 ,4 2 0 1 0 ,8 0 2 0 2 4 6 ,6 9 9 1 7 3 ,7 9 8 0 1 7 3 ,7 9 8 3 4 ,7 6 0 1 3 9 ,0 3 8
Operating Income Less L/C Interest NET INCOME BFR TAX Less Tax Provision NET INCOME
41
NET INCOME
SENSITIVITY A NA LYSIS - YEA R 2 - PRO-FORMA CA SH FLOW STA TEMENT NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 1 P e ssim istic 2
4 5 0 ,6 6 3 4 5 0 ,6 6 3 0 0 0 0 0 0 0 2 0 ,4 3 8 1 8 7 ,8 1 6 6 5 8 ,9 1 7
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) P roje cte d
5 0 0 ,7 3 7 5 0 0 ,7 3 7 0 0 0 0 0 0 0 2 0 ,4 3 8 1 9 2 ,8 8 6 7 1 4 ,0 6 1
O ptim istic 1
5 5 0 ,8 1 1 5 5 0 ,8 1 1 0 0 0 0 0 0 0 2 0 ,4 3 8 1 9 7 ,9 5 9 7 6 9 ,2 0 8
TOTAL SALES
C as h Sales 3 0 D ays R.O .A . 6 0 D ays R.O .A . 9 0 D ays R.O .A . O ther R.O .A . C ontributed C as h E quity L oans /L eas es P roc eeds D eprec iation (A dd Bac k) A c c ounts P ayable I nc reas e T O TA L C A SH I N
O ptim istic 2
6 0 0 ,8 8 4 6 0 0 ,8 8 4 0 0 0 0 0 0 0 2 0 ,4 3 8 2 0 3 ,8 2 4 8 2 5 ,1 4 6
4 0 0 ,5 9 0 4 0 0 ,5 9 0 0 0 0 0 0 0 0 2 0 ,4 3 8 1 8 1 ,9 5 4 6 0 2 ,9 8 2
LESS:
I nventory P urc has es C as h E xpens es N on- C as h E xpens es A s s ets P urc has ed D ividends P aid P rinc ipal - L oans /L eas es A c c ount P ayable D ec reas e L /C I nteres t C ontr. C as h Repaid I nc ome Tax P aid 1 2 1 ,2 5 8 2 4 2 ,6 5 0 2 0 ,4 3 8 0 0 1 6 ,1 5 1 1 8 2 ,0 4 9 0 0 3 ,4 4 9 5 8 5 ,9 9 5 1 6 ,9 8 7 6 ,2 2 3 2 3 ,2 1 0 2 0 ,0 0 0 0 2 3 ,2 1 0 0 1 5 ,1 6 3 2 2 ,0 0 0 1 3 6 ,2 9 0 2 3 9 ,3 4 1 2 0 ,4 3 8 0 0 1 6 ,1 8 7 1 8 7 ,9 6 9 0 0 1 1 ,1 1 9 6 1 1 ,3 4 4 4 7 ,5 7 3 3 6 ,6 2 9 8 4 ,2 0 2 2 0 ,0 0 0 0 8 4 ,2 0 2 0 1 5 ,6 5 1 2 2 ,0 0 0 1 5 1 ,3 2 2 2 3 4 ,4 5 0 2 0 ,4 3 8 0 0 1 6 ,2 1 7 1 9 3 ,0 9 6 0 0 1 9 ,1 0 5 6 3 4 ,6 2 8 7 9 ,4 3 3 6 7 ,8 9 7 1 4 7 ,3 3 0 2 0 ,0 0 0 0 1 4 7 ,3 3 0 0 1 6 ,0 7 4 2 2 ,0 0 0 1 6 6 ,3 5 5 2 2 9 ,5 6 3 2 0 ,4 3 8 0 0 1 6 ,2 4 9 1 9 8 ,2 3 2 0 0 2 7 ,0 9 1 6 5 7 ,9 2 8 1 1 1 ,2 8 0 9 9 ,0 6 0 2 1 0 ,3 4 0 2 0 ,0 0 0 0 2 1 0 ,3 4 0 0 1 6 ,4 9 7 2 2 ,0 0 0 1 8 1 ,3 8 7 2 2 6 ,2 6 1 2 0 ,4 3 8 0 0 1 6 ,2 8 5 2 0 4 ,1 5 3 0 0 3 4 ,7 6 0 6 8 3 ,2 8 4 1 4 1 ,8 6 2 1 2 9 ,0 2 0 2 7 0 ,8 8 2 2 0 ,0 0 0 0 2 7 0 ,8 8 2 0 1 6 ,9 8 5 2 2 ,0 0 0
TOTAL CASH OUT
N E T C A SH G A I N /L O SS C A SH AT STA RT C U M U L AT I V E C A SH L E SS M I N . C A SH BA L . T O TA L L /C RE Q U I RE D
SURPLUS CASH
A C C T. RE C E I V A BL E A C C T. P A Y A BL E I N V E N T O RY L E V E L
42
SENSITIVITY A NA LYSIS - YEA R 2 - PRO-FORMA BA LA NCE SHEET NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 2
8 4 ,2 0 2 0 2 2 ,0 0 0 0 1 0 6 ,2 0 2
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 1
2 1 0 ,3 4 0 0 2 2 ,0 0 0 0 2 3 2 ,3 4 0
CURRENT ASSETS
C as h O n H and A c c ounts Rec eivable I nventory O ther C urrent A s s ets
P e ssim istic 1
2 3 ,2 1 0 0 2 2 ,0 0 0 0 4 5 ,2 1 0
P roje cte d
1 4 7 ,3 3 0 0 2 2 ,0 0 0 0 1 6 9 ,3 3 0
O ptim istic 2
2 7 0 ,8 8 2 0 2 2 ,0 0 0 0 2 9 2 ,8 8 2
TOTAL CURRENT ASSETS FIXED ASSETS
Building(s ) Renovations / L eas ehold I mp. M anufac turing / Warehous e E quipment A c c umulated D eprec iation
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 3 1 ,3 3 8 2 4 1 ,1 6 3 2 8 6 ,3 7 3
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 3 1 ,3 3 8 2 4 1 ,1 6 3 3 4 7 ,3 6 5
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 3 1 ,3 3 8 2 4 1 ,1 6 3 4 1 0 ,4 9 3
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 3 1 ,3 3 8 2 4 1 ,1 6 3 4 7 3 ,5 0 3
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 3 1 ,3 3 8 2 4 1 ,1 6 3 5 3 4 ,0 4 5
TOTAL FIXED ASSETS
TO TAL ASSETS
CURRENT LIABILITIES
L ine of C redit U tilized A c c ounts P ayable C urrent P ortion of L .T.D . 0 1 5 ,1 6 3 1 7 ,2 3 3 3 2 ,3 9 6 0 1 5 ,6 5 1 1 7 ,2 6 1 3 2 ,9 1 2 0 1 6 ,0 7 4 1 7 ,2 8 2 3 3 ,3 5 6 0 1 6 ,4 9 7 1 7 ,3 0 6 3 3 ,8 0 3 0 1 6 ,9 8 5 1 7 ,3 3 3 3 4 ,3 1 8
TOTAL CURRENT LONG TERM DEBT
L oans /L eas es - s ee s c hedule L es s C urrent P ortion of L .T.D .
1 6 4 ,4 6 1 1 7 ,2 3 3 1 4 7 ,2 2 8 1 7 9 ,6 2 4
1 6 4 ,3 8 2 1 7 ,2 6 1 1 4 7 ,1 2 1 1 8 0 ,0 3 3
1 6 4 ,3 1 4 1 7 ,2 8 2 1 4 7 ,0 3 2 1 8 0 ,3 8 8
1 6 4 ,2 4 4 1 7 ,3 0 6 1 4 6 ,9 3 8 1 8 0 ,7 4 1
1 6 4 ,1 6 3 1 7 ,3 3 3 1 4 6 ,8 3 0 1 8 1 ,1 4 8
TOTAL LONG TERM DEBT TOTAL LIABILITIES EQUITY
C ontributed C as h (SH L L oans , etc ) Share P urc has e Retained E arnings C urrent Year E arnings L es s D ividends L es s I nc ome Tax E quity - O ther
7 2 ,0 0 0 1 0 ,0 0 0 1 0 ,9 5 3 1 7 ,2 4 4 0 3 ,4 4 9 0 1 0 6 ,7 4 8 2 8 6 ,3 7 2
7 2 ,0 0 0 1 0 ,0 0 0 4 0 ,8 5 7 5 5 ,5 9 4 0 1 1 ,1 1 9 0 1 6 7 ,3 3 2 3 4 7 ,3 6 5
7 2 ,0 0 0 1 0 ,0 0 0 7 1 ,6 8 3 9 5 ,5 2 7 0 1 9 ,1 0 5 0 2 3 0 ,1 0 5 4 1 0 ,4 9 3
7 2 ,0 0 0 1 0 ,0 0 0 1 0 2 ,3 9 9 1 3 5 ,4 5 5 0 2 7 ,0 9 1 0 2 9 2 ,7 6 3 4 7 3 ,5 0 4
7 2 ,0 0 0 1 0 ,0 0 0 1 3 1 ,8 5 9 1 7 3 ,7 9 8 0 3 4 ,7 6 0 0 3 5 2 ,8 9 7 5 3 4 ,0 4 5
TOTAL EQUITY
TO TAL LIABILITIES & EQ UITY
43
SENSITIVITY A NA LYSIS - YEA R 2 - RA TIO A NA LYSIS NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 1 C O ST O F GO O DS SO LD (%) GR O SS MAR GIN (%) TO TAL EXP ENSES TO SALES (%) NET P R O FIT BFR . TAX TO SALES (%) C UR R ENT R ATIO Q UIC K R ATIO A/R C O LLEC TIO N P ER IO D (DAYS) SALES TO EQ UITY FIXED ASSETS TO EQ UITY C UR R ENT DEBT TO EQ UITY TO TAL DEBT TO EQ UITY R ETUR N O N INVESTMENT AFTER TAX (%) R ETUR N O N NET W O R TH AFTER TAX (%) P LAN SALES VO LUME BR EAK EVEN SALES VO LUME INC LUDES TO TAL EXP ENSES (INC L. DEP R EC IATIO N), P LUS L/C INTER EST, P LUS LO AN P R INC IP LE P AYMENTS, P LUS O W NER S DR AW O R DIVIDENDS BY THE GR O SS MAR GIN P ER C ENTAGE AVER AGE MO NTHLY BR EAK EVEN SALES VO LUME INVENTO R Y TUR NO VER (TIMES)
3 0 .0 % 7 0 .0 % 6 5 .7 % 4 .3 % 1 .4 : 1 0 .7 : 1 0 :1 3 .8 : 1 2 .3 : 1 0 .3 : 1 1 .7 : 1 1 6 .8 % 1 2 .9 % 4 0 0 ,5 9 0
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) P roje cte d
3 0 .0 % 7 0 .0 % 5 0 .9 % 1 9 .1 % 5 .1 : 1 4 .4 : 1 0 :1 2 .2 : 1 1 .0 : 1 0 .1 : 1 0 .8 : 1 9 3 .2 % 3 3 .2 % 5 0 0 ,7 3 7
P e ssim istic 2
3 0 .0 % 7 0 .0 % 5 7 .6 % 1 2 .3 % 3 .2 : 1 2 .6 : 1 0 :1 2 .7 : 1 1 .4 : 1 0 .2 : 1 1 .1 : 1 5 4 .2 % 2 6 .6 % 4 5 0 ,6 6 3
O ptim istic 1
3 0 .0 % 7 0 .0 % 4 5 .4 % 2 4 .6 % 6 .9 : 1 6 .2 : 1 0 :1 1 .9 : 1 0 .8 : 1 0 .1 : 1 0 .6 : 1 1 3 2 .2 % 3 7 .0 % 5 5 0 ,8 1 1
O ptim istic 2
3 0 .0 % 7 0 .0 % 4 1 .1 % 2 8 .9 % 8 .5 : 1 7 .9 : 1 0 :1 1 .7 : 1 0 .7 : 1 0 .1 : 1 0 .5 : 1 1 6 9 .6 % 3 9 .4 % 6 0 0 ,8 8 4
3 7 5 ,8 4 0
3 7 1 ,1 1 3
3 6 4 ,1 2 6
3 5 7 ,1 4 4
3 5 2 ,4 2 7
3 1 ,3 2 0
3 0 ,9 2 6
3 0 ,3 4 4
2 9 ,7 6 2
2 9 ,3 6 9
5 :1
6 :1
7 :1
8 :1
8 :1
44
SENSITIVITY A NA LYSIS - YEA R 3 - PRO-FORMA SA LES SUMMA RY NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 2 0 1,217 0 0 524,791
5 2 6 ,0 0 8
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 1 0 1,217 0 0 524,791
5 2 6 ,0 0 8
SALES
N ew N ew N ew N ew Food & L iquor Sales T O TA L SA L E S
P e ssim istic 1 0 1,217 0 0 524,791
5 2 6 ,0 0 8
P roje cte d 0 1,217 0 0 524,791
5 2 6 ,0 0 8
O ptim istic 2 0 1,217 0 0 524,791
5 2 6 ,0 0 8
COST OF SALES
N ew N ew N ew N ew Food & L iquor Sales T O TA L C O ST O F SA L E S 0 462 0 0 1 5 7 ,4 3 7 1 5 7 ,8 9 9 0 462 0 0 1 5 7 ,4 3 7 1 5 7 ,8 9 9 0 462 0 0 1 5 7 ,4 3 7 1 5 7 ,8 9 9 0 462 0 0 1 5 7 ,4 3 7 1 5 7 ,8 9 9 0 462 0 0 1 5 7 ,4 3 7 1 5 7 ,8 9 9
GROSS MARGIN
N ew N ew N ew N ew Food & L iquor Sales T O TA L G RO SS M A RG I N 0 755 0 0 3 6 7 ,3 5 4 2 8 0 ,3 3 2 0 755 0 0 3 6 7 ,3 5 4 2 8 0 ,3 3 2 0 755 0 0 3 6 7 ,3 5 4 3 5 0 ,4 1 5 0 755 0 0 3 6 7 ,3 5 4 3 8 5 ,4 5 6 0 755 0 0 3 6 7 ,3 5 4 4 2 0 ,4 9 7
45
SENSITIVITY A NA LYSIS - YEA R 3 - PRO-FORMA INCOME STA TEMENT NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 2
5 2 6 ,0 0 8 1 5 7 ,8 9 9 3 1 5 ,3 7 3
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 1
5 2 6 ,0 0 8 1 5 7 ,8 9 9 3 8 5 ,4 5 6
TOTAL SALES TOTAL COST OF SALES TOTAL GROSS MARGIN EXPENSES
A c c ounting A dvertis ing / M arketing Bad D ebt Bank C harges Bus ines s L ic ens e Bus ines s N ame Searc h & Regis tration O ther L ic ens es C ons ulting Fees D elivery, Freight & P os tage D eprec iation D ues , Fees , Subs c riptions & Royalties I ns uranc e I nteres t on L oans I nteres t on SH /P rivate L oans L egal Fees M is c ellaneous E xpens es O ffic e Supplies P roperty Tax E xpens e Rent or L eas e Repairs & M aintenanc e Shop Supplies Telephone & C ommunic ations Travel E xpens e U tilities V ehic le E xpens e Wages / Salaries - M G M T Wages / Salaries - E M P Wage Benefits O ther E xpens es T O TA L E XP E N SE S
P e ssim istic 1
5 2 6 ,0 0 8 1 5 7 ,8 9 9 2 8 0 ,3 3 2
P roje cte d
5 2 6 ,0 0 8 1 5 7 ,8 9 9 3 5 0 ,4 1 5
O ptim istic 2
5 2 6 ,0 0 8 1 5 7 ,8 9 9 4 2 0 ,4 9 7
1 ,8 0 3 1 ,2 7 4 1 ,0 5 2 2 ,5 4 6 107 50 266 0 4 ,2 0 1 1 7 ,9 4 4 0 2 ,5 4 6 9 ,2 1 9 0 0 891 3 ,1 8 3 6 ,6 9 5 0 1 ,2 7 3 0 1 ,2 7 3 0 3 8 ,1 9 3 1 ,2 7 3 2 5 ,4 6 2 1 2 7 ,3 0 8 1 1 ,7 1 2 0 2 5 8 ,2 7 1 1 0 9 ,8 3 8 0 1 0 9 ,8 3 8 2 1 ,9 6 8 8 7 ,8 7 0
1 ,8 0 3 1 ,2 7 4 1 ,0 5 2 2 ,5 4 6 107 50 266 0 4 ,2 0 1 1 7 ,9 4 4 0 2 ,5 4 6 9 ,1 1 7 0 0 891 3 ,1 8 3 6 ,6 9 5 0 1 ,2 7 3 0 1 ,2 7 3 0 3 8 ,1 9 3 1 ,2 7 3 2 5 ,4 6 2 1 2 7 ,3 0 8 1 1 ,7 1 2 0 2 5 8 ,1 6 9 1 0 9 ,9 4 0 0 1 0 9 ,9 4 0 2 1 ,9 8 8 8 7 ,9 5 2
1 ,8 0 3 1 ,2 7 4 1 ,0 5 2 2 ,5 4 6 107 50 266 0 4 ,2 0 1 1 7 ,9 4 4 0 2 ,5 4 6 9 ,0 2 8 0 0 891 3 ,1 8 3 6 ,6 9 5 0 1 ,2 7 3 0 1 ,2 7 3 0 3 8 ,1 9 3 1 ,2 7 3 2 5 ,4 6 2 1 2 7 ,3 0 8 1 1 ,7 1 2 0 2 5 8 ,0 8 0 1 1 0 ,0 2 9 0 1 1 0 ,0 2 9 2 2 ,0 0 6 8 8 ,0 2 3
1 ,8 0 3 1 ,2 7 4 1 ,0 5 2 2 ,5 4 6 107 50 266 0 4 ,2 0 1 1 7 ,9 4 4 0 2 ,5 4 6 8 ,9 4 0 0 0 891 3 ,1 8 3 6 ,6 9 5 0 1 ,2 7 3 0 1 ,2 7 3 0 3 8 ,1 9 3 1 ,2 7 3 2 5 ,4 6 2 1 2 7 ,3 0 8 1 1 ,7 1 2 0 2 5 7 ,9 9 2 1 1 0 ,1 1 7 0 1 1 0 ,1 1 7 2 2 ,0 2 3 8 8 ,0 9 4
1 ,8 0 3 1 ,2 7 4 1 ,0 5 2 2 ,5 4 6 107 50 266 0 4 ,2 0 1 1 7 ,9 4 4 0 2 ,5 4 6 8 ,8 3 8 0 0 891 3 ,1 8 3 6 ,6 9 5 0 1 ,2 7 3 0 1 ,2 7 3 0 3 8 ,1 9 3 1 ,2 7 3 2 5 ,4 6 2 1 2 7 ,3 0 8 1 1 ,7 1 2 0 2 5 7 ,8 9 0 1 1 0 ,2 1 9 0 1 1 0 ,2 1 9 2 2 ,0 4 4 8 8 ,1 7 5
Operating Income Less L/C Interest NET INCOME BFR TAX Less Tax Provision NET INCOME
46
NET INCOME
SENSITIVITY A NA LYSIS - YEA R 3 - PRO-FORMA CA SH FLOW STA TEMENT NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 1 P e ssim istic 2
5 2 6 ,0 0 8 5 2 6 ,0 0 8 0 0 0 0 0 0 0 1 7 ,9 4 4 2 0 0 ,0 6 2 7 4 4 ,0 1 4
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) P roje cte d
5 2 6 ,0 0 8 5 2 6 ,0 0 8 0 0 0 0 0 0 0 1 7 ,9 4 4 2 0 0 ,0 1 8 7 4 3 ,9 7 0
O ptim istic 1
5 2 6 ,0 0 8 5 2 6 ,0 0 8 0 0 0 0 0 0 0 1 7 ,9 4 4 1 9 9 ,9 7 4 7 4 3 ,9 2 6
TOTAL SALES
C as h Sales 3 0 D ays R.O .A . 6 0 D ays R.O .A . 9 0 D ays R.O .A . O ther R.O .A . C ontributed C as h E quity L oans /L eas es P roc eeds D eprec iation (A dd Bac k) A c c ounts P ayable I nc reas e T O TA L C A SH I N
O ptim istic 2
5 2 6 ,0 0 8 5 2 6 ,0 0 8 0 0 0 0 0 0 0 1 7 ,9 4 4 1 9 9 ,9 2 2 7 4 3 ,8 7 4
5 2 6 ,0 0 8 5 2 6 ,0 0 8 0 0 0 0 0 0 0 1 7 ,9 4 4 2 0 0 ,1 1 3 7 4 4 ,0 6 5
LESS:
I nventory P urc has es C as h E xpens es N on- C as h E xpens es A s s ets P urc has ed D ividends P aid P rinc ipal - L oans /L eas es A c c ount P ayable D ec reas e L /C I nteres t C ontr. C as h Repaid I nc ome Tax P aid 1 5 9 ,8 9 9 2 4 0 ,3 2 7 1 7 ,9 4 4 0 4 ,3 9 4 1 7 ,2 3 3 1 9 8 ,6 0 0 0 0 2 1 ,9 6 8 6 6 0 ,3 6 5 8 3 ,7 0 0 2 3 ,2 1 0 1 0 6 ,9 1 0 2 0 ,0 0 0 0 1 0 6 ,9 1 0 0 1 6 ,6 7 6 2 4 ,0 0 0 1 5 9 ,8 9 9 2 4 0 ,2 2 5 1 7 ,9 4 4 0 4 ,3 9 8 1 7 ,2 6 1 1 9 9 ,0 4 1 0 0 2 1 ,9 8 8 6 6 0 ,7 5 6 8 3 ,2 5 8 8 4 ,2 0 2 1 6 7 ,4 6 0 2 0 ,0 0 0 0 1 6 7 ,4 6 0 0 1 6 ,6 7 2 2 4 ,0 0 0 1 5 9 ,8 9 9 2 4 0 ,1 3 6 1 7 ,9 4 4 0 4 ,4 0 1 1 7 ,2 8 2 1 9 9 ,4 2 4 0 0 2 2 ,0 0 6 6 6 1 ,0 9 2 8 2 ,8 7 8 1 4 7 ,3 3 0 2 3 0 ,2 0 8 2 0 ,0 0 0 0 2 3 0 ,2 0 8 0 1 6 ,6 6 8 2 4 ,0 0 0 1 5 9 ,8 9 9 2 4 0 ,0 4 8 1 7 ,9 4 4 0 4 ,4 0 5 1 7 ,3 0 6 1 9 9 ,8 0 6 0 0 2 2 ,0 2 3 6 6 1 ,4 3 1 8 2 ,4 9 5 2 1 0 ,3 4 0 2 9 2 ,8 3 5 2 0 ,0 0 0 0 2 9 2 ,8 3 5 0 1 6 ,6 6 5 2 4 ,0 0 0 1 5 9 ,8 9 9 2 3 9 ,9 4 6 1 7 ,9 4 4 0 4 ,4 0 9 1 7 ,3 3 3 2 0 0 ,2 4 7 0 0 2 2 ,0 4 4 6 6 1 ,8 2 2 8 2 ,0 5 2 2 7 0 ,8 8 2 3 5 2 ,9 3 4 2 0 ,0 0 0 0 3 5 2 ,9 3 4 0 1 6 ,6 6 0 2 4 ,0 0 0
TOTAL CASH OUT
N E T C A SH G A I N /L O SS C A SH AT STA RT C U M U L AT I V E C A SH L E SS M I N . C A SH BA L . T O TA L L /C RE Q U I RE D
SURPLUS CASH
A C C T. RE C E I V A BL E A C C T. P A Y A BL E I N V E N T O RY L E V E L
47
SENSITIVITY A NA LYSIS - YEA R 3 - PRO-FORMA BA LA NCE SHEET NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P roje cte d
1 6 7 ,4 6 0 0 2 4 ,0 0 0 0 1 9 1 ,4 6 0
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 2
2 9 2 ,8 3 5 0 2 4 ,0 0 0 0 3 1 6 ,8 3 5 3 5 2 ,9 3 4 0 2 4 ,0 0 0 0 3 7 6 ,9 3 4
CURRENT ASSETS
C as h O n H and A c c ounts Rec eivable I nventory O ther C urrent A s s ets
P e ssim istic 1
P e ssim istic 2
1 0 6 ,9 1 0 0 2 4 ,0 0 0 0 1 3 0 ,9 1 0
O ptim istic 1
2 3 0 ,2 0 8 0 2 4 ,0 0 0 0 2 5 4 ,2 0 8
TOTAL CURRENT ASSETS FIXED ASSETS
Building(s ) Renovations / L eas ehold I mp. M anufac turing / Warehous e E quipment A c c umulated D eprec iation
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 4 9 ,2 8 2 2 2 3 ,2 1 9 3 5 4 ,1 2 9
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 4 9 ,2 8 2 2 2 3 ,2 1 9 4 1 4 ,6 7 9
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 4 9 ,2 8 2 2 2 3 ,2 1 9 4 7 7 ,4 2 7
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 4 9 ,2 8 2 2 2 3 ,2 1 9 5 4 0 ,0 5 4
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 4 9 ,2 8 2 2 2 3 ,2 1 9 6 0 0 ,1 5 3
TOTAL FIXED ASSETS
TO TAL ASSETS
CURRENT LIABILITIES
L ine of C redit U tilized A c c ounts P ayable C urrent P ortion of L .T.D . 0 1 6 ,6 7 6 1 8 ,3 9 0 3 5 ,0 6 6 0 1 6 ,6 7 2 1 8 ,4 0 7 3 5 ,0 7 9 0 1 6 ,6 6 8 1 8 ,4 1 8 3 5 ,0 8 6 0 1 6 ,6 6 5 1 8 ,4 3 2 3 5 ,0 9 7 0 1 6 ,6 6 0 1 8 ,4 4 8 3 5 ,1 0 8
TOTAL CURRENT LONG TERM DEBT
L oans /L eas es - s ee s c hedule L es s C urrent P ortion of L .T.D .
1 4 7 ,2 2 8 1 8 ,3 9 0 1 2 8 ,8 3 8 1 6 3 ,9 0 4
1 4 7 ,1 2 1 1 8 ,4 0 7 1 2 8 ,7 1 4 1 6 3 ,7 9 3
1 4 7 ,0 3 2 1 8 ,4 1 8 1 2 8 ,6 1 4 1 6 3 ,7 0 0
1 4 6 ,9 3 8 1 8 ,4 3 2 1 2 8 ,5 0 6 1 6 3 ,6 0 3
1 4 6 ,8 3 0 1 8 ,4 4 8 1 2 8 ,3 8 2 1 6 3 ,4 9 0
TOTAL LONG TERM DEBT TOTAL LIABILITIES EQUITY
C ontributed C as h (SH L L oans , etc ) Share P urc has e Retained E arnings C urrent Year E arnings L es s D ividends L es s I nc ome Tax E quity - O ther
7 2 ,0 0 0 1 0 ,0 0 0 2 4 ,7 4 8 1 0 9 ,8 3 8 4 ,3 9 4 2 1 ,9 6 8 0 1 9 0 ,2 2 4 3 5 4 ,1 2 8
7 2 ,0 0 0 1 0 ,0 0 0 8 5 ,3 3 2 1 0 9 ,9 4 0 4 ,3 9 8 2 1 ,9 8 8 0 2 5 0 ,8 8 6 4 1 4 ,6 7 9
7 2 ,0 0 0 1 0 ,0 0 0 1 4 8 ,1 0 5 1 1 0 ,0 2 9 4 ,4 0 1 2 2 ,0 0 6 0 3 1 3 ,7 2 7 4 7 7 ,4 2 7
7 2 ,0 0 0 1 0 ,0 0 0 2 1 0 ,7 6 3 1 1 0 ,1 1 7 4 ,4 0 5 2 2 ,0 2 3 0 3 7 6 ,4 5 2 5 4 0 ,0 5 5
7 2 ,0 0 0 1 0 ,0 0 0 2 7 0 ,8 9 7 1 1 0 ,2 1 9 4 ,4 0 9 2 2 ,0 4 4 0 4 3 6 ,6 6 3 6 0 0 ,1 5 3
TOTAL EQUITY
TO TAL LIABILITIES & EQ UITY
48
SENSITIVITY A NA LYSIS - YEA R 3 - RA TIO A NA LYSIS NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 1 C O ST O F GO O DS SO LD (%) GR O SS MAR GIN (%) TO TAL EXP ENSES TO SALES (%) NET P R O FIT BFR . TAX TO SALES (%) C UR R ENT R ATIO Q UIC K R ATIO A/R C O LLEC TIO N P ER IO D (DAYS) SALES TO EQ UITY FIXED ASSETS TO EQ UITY C UR R ENT DEBT TO EQ UITY TO TAL DEBT TO EQ UITY R ETUR N O N INVESTMENT AFTER TAX (%) R ETUR N O N NET W O R TH AFTER TAX (%) P LAN SALES VO LUME BR EAK EVEN SALES VO LUME INC LUDES TO TAL EXP ENSES (INC L. DEP R EC IATIO N), P LUS L/C INTER EST, P LUS LO AN P R INC IP LE P AYMENTS, P LUS O W NER S DR AW O R DIVIDENDS BY THE GR O SS MAR GIN P ER C ENTAGE AVER AGE MO NTHLY BR EAK EVEN SALES VO LUME INVENTO R Y TUR NO VER (TIMES)
3 0 .0 % 7 0 .0 % 4 9 .1 % 2 0 .9 % 3 .7 : 1 3 .0 : 1 0 :1 2 .8 : 1 1 .2 : 1 0 .2 : 1 0 .9 : 1 1 0 7 .2 % 4 6 .2 % 5 2 6 ,0 0 8
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) P roje cte d
3 0 .0 % 7 0 .0 % 4 9 .1 % 2 0 .9 % 7 .2 : 1 6 .6 : 1 0 :1 1 .7 : 1 0 .7 : 1 0 .1 : 1 0 .5 : 1 1 0 7 .3 % 2 8 .1 % 5 2 6 ,0 0 8
P e ssim istic 2
3 0 .0 % 7 0 .0 % 4 9 .1 % 2 0 .9 % 5 .5 : 1 4 .8 : 1 0 :1 2 .1 : 1 0 .9 : 1 0 .1 : 1 0 .7 : 1 1 0 7 .3 % 3 5 .1 % 5 2 6 ,0 0 8
O ptim istic 1
3 0 .0 % 7 0 .0 % 4 9 .0 % 2 0 .9 % 9 .0 : 1 8 .3 : 1 0 :1 1 .4 : 1 0 .6 : 1 0 .1 : 1 0 .4 : 1 1 0 7 .4 % 2 3 .4 % 5 2 6 ,0 0 8
O ptim istic 2
3 0 .0 % 7 0 .0 % 4 9 .0 % 2 1 .0 % 1 0 .7 : 1 1 0 .1 : 1 0 :1 1 .2 : 1 0 .5 : 1 0 .1 : 1 0 .4 : 1 1 0 7 .5 % 2 0 .2 % 5 2 6 ,0 0 8
3 6 8 ,9 5 9
3 6 8 ,8 1 3
3 6 8 ,6 8 6
3 6 8 ,5 6 0
3 6 8 ,4 1 4
3 0 ,7 4 7
3 0 ,7 3 4
3 0 ,7 2 4
3 0 ,7 1 3
3 0 ,7 0 1
7 :1
7 :1
7 :1
7 :1
7 :1
49
PERSONA L FINA NCIA L STA TEMENT - John Doe - PA GE 1 (A s of 08/27/2011) Complete this form for: (1) each proprietor, or (2) each limited partner who owns 20% or more interest and each general partner, or (3) each stockholder owning 20% or more of voting stock, or (4) any person or entiity providing a guaranty on the loan.
N ame Res idenc e A ddres s A ddres s Bus ines s N ame of A pplic ant/Borrower
John Doe 418 He dge W a y Los Ange le s, C a lifornia 55555 Sa m ple R e sta ura nt Busine ss P la n
Bus ines s P hone Res idenc e P hone
555-555-5555
C urrent E mployer if other than Bus ines s N ame
Sa m ple R e sta ura nt Busine ss P la n
Assets
C as h on hand & in Banks Savings A c c ounts I RA or O ther Retirement A c c ount A c c ounts & N otes Rec eivable L ife I ns uranc e - C as h Surrender V alue Stoc ks and Bonds Real E s tate A utomobile - P res ent V alue O ther A s s ets Total A s s ets
Liabilities
25200
52000 106000 0 0 0 250000 23000 0 456200 A c c ounts P ayable N otes P ayable to Banks and O thers I ns tallment A c c ount (A uto)
1200
0 6540 5500
Mo. P a ym e nts -- 219
C redit C ards
Mo. P a ym e nts -- 80
L oan on L ife I ns uranc e M ortgages on Real E s tate U npaid Taxes O ther L iabilities Total L iabilities N E T WO RT H 84000 0 0 97240 358960
Section 1. Source of Income
Salary N et I nves tment I nc ome Real E s tate I nc ome O ther I nc ome
68000
0 680 0
This se ction le ft bla nk
Description of Other Income in Section 1
* Alim ony or child support pa ym e nts ne e d not be disclose d in "O the r Incom e " unle ss it is de sire d to ha ve such pa ym e nts counte d towa rd tota l incom e
Section 2. Note Payable to Banks and Others. (Use attachments if necessary. Each attachment must be identified as
a part of this statement and signed.) Na m e a nd Addre ss of Note holde rs(s) Am ount O wing O rigina l Am ount Monthly P a ym e nt Inte re st R a te Se cure d By
Section 3. Stocks and Bonds. (Use attachments if necessary. Each attachment must be identified as a part of this
statement and signed.) Num be r of Sha re s Na m e of Se curitie s C ost Ma rk e t Va lue Da te of Acquisition
Section 4. Stock in Privately Held Companies. (Use attachments if necessary. Each attachment must be identified as
a part of this statement and signed.) C om pa ny Na m e Num be r of Sha re s Am ount Inve ste d Estim a te d Ma rk e t Va lue
50
PERSONA L FINA NCIA L STA TEMENT - John Doe - PA GE 2
Section 5. Real Estate Owned. (List each parcel separately. Each attachment must be identified as a part of this
statement and signed.) Type O f P rope rty Addre ss Da te P urcha se d O rigina l C ost P re se nt Ma rk e t Va lue Na m e & Addre ss of Mortga ge Holde r House som e whe re 2001 150000 250000 he re
Mortga ge Acct Num be r Mortga ge Ba la nce Monthly P a ym e nt Am ount
444444 84000 618
Section 6. Other Personal Property and Other Assets. (Describe, and if any is pledged as security, state name and
address of lien holder, amount of lien, terms of payment and if delinquent, describe delinquency.) 2010 Ford Ve ntura
Section 7. Accounts and Notes Receivable. (Use attachments if necessary. Each attachment must be identified as a
part of this statement and signed.) From W hom O wing Ba la nce O wing O rigina l Am ount O rigina l Da te Due Da te
Section 8. Unpaid Taxes (Describe in detail, as to type, to whom payable, when due, amount, and to what property, if
any, a tax lien attaches.)
Section 9. Other Liabilities. (Describe in detail.)
loa n on Ve ntura
Section 10. Life Insurance Held. (Give face amount and cash surrender value of policies - name of insurance company
and beneficiaries.)
Signa ture
Da te
SSN/SIN
51
doc_291760180.pdf
Sample Restaurant Business Plan
Sample Restaurant Business Plan
Kim & Mel Liu
Any Street Saskatoon Saskatchewan Canada S9H 2C2 [email protected]
Table Of Contents Table Of Contents ....................................................................................................................... 1 BUSINESS PLAN for Sample Restaurant Business Plan ..................................................................... 3
SECTION 1 - EXECUTIVE SUMMARY ........................................................................................................... 3
Financial Forecast ...................................................................................................................................................... 3 Capital Required / Financing ........................................................................................................................................ 3
SECTION 2 - GENERAL INFORMATION ........................................................................................................ 4
Mailing ..................................................................................................................................................................... Contacts ................................................................................................................................................................... Accountant ................................................................................................................................................................ Financial Institute ...................................................................................................................................................... Lawyer / Solicitor ....................................................................................................................................................... 4 4 4 4 4
SECTION 3 - BUSINESS OVERVIEW ........................................................................................................... 5
Business Description ................................................................................................................................................... 5 Business Vision / Business History ................................................................................................................................ 5 Ownership Structure ................................................................................................................................................... 5
SECTION 4 - PRODUCTS .......................................................................................................................... 6
Products Descriptions ................................................................................................................................................. 6 Research & Development ............................................................................................................................................ 6 Production Processes .................................................................................................................................................. 6
SECTION 5 - INDUSTRY / MARKET OVERVIEW ............................................................................................ 7
Market Size, Growth & Trends ...................................................................................................................................... Product Segments ...................................................................................................................................................... Consumer Demographics ............................................................................................................................................ Industry Participants / Competition .............................................................................................................................. Market Share & Sales Forecast ..................................................................................................................................... Marketing & Promotion Strategy .................................................................................................................................. Product Strategy / Pricing Strategy .............................................................................................................................. Facility Requirements / Location Analysis ...................................................................................................................... Production Process / Work Flow ................................................................................................................................... Operations / Production Description .............................................................................................................................. Management Controls & Policies ................................................................................................................................... Inventory / Buying & Control ....................................................................................................................................... 7 7 7 7 7 8 8 9 9 9 9 9
SECTION 6 - OPERATION / PRODUCTION PLANS ......................................................................................... 9
SECTION 7 - MANAGEMENT TEAM ........................................................................................................... 10
Organizational Structure ........................................................................................................................................... 10 Strengths & Weaknesses ........................................................................................................................................... 10 Salaries Compensation .............................................................................................................................................. 10
SECTION 8 - PERSONNEL / EMPLOYEES .................................................................................................... 11
Position Descriptions ................................................................................................................................................. 11 Wages .................................................................................................................................................................... 11 Market Training ........................................................................................................................................................ 11
NOTES TO PROJECTIONS for Sample Restaurant Business Plan ....................................................... 12
SECTION N1 - PROJECT COST & FINANCING SUMMARY .............................................................................. 12
Project Cost Summary .............................................................................................................................................. 12 Project Financing Summary ....................................................................................................................................... 12
SECTION N2 - PROJECT COSTS AND FINANCING NOTES ............................................................................. 13
Building Cost: .......................................................................................................................................................... Renovations or Leasehold Improvements: ................................................................................................................... Equipment & Furniture Cost: ...................................................................................................................................... Inventory Cost: ........................................................................................................................................................ Total Assets Contributed: .......................................................................................................................................... Total Assets Purchased: ............................................................................................................................................ Total Cash Contributed: ............................................................................................................................................. Total Contributed Equity: ........................................................................................................................................... Financing Required: .................................................................................................................................................. New Loans .............................................................................................................................................................. Loan / Lease #2 (Year 1 Loan) ................................................................................................................................... Line of Credit: .......................................................................................................................................................... Summary of Project Funding: .................................................................................................................................... Sales: ..................................................................................................................................................................... Charge & Cash Sales: ............................................................................................................................................. Cost of Sales & Gross Margin: .................................................................................................................................. Gross Margin Dollars: ............................................................................................................................................... Sales & Expense Increases: ....................................................................................................................................... Depreciation: ........................................................................................................................................................... Accounting: ............................................................................................................................................................. Advertising/Marketing: .............................................................................................................................................. Bad Debt: ............................................................................................................................................................... 13 13 13 13 13 13 13 13 14 14 14 14 14 15 15 15 15 16 16 16 16 16
SECTION N3 - SALES & COST OF GOODS ................................................................................................. 15
SECTION N4 - EXPENSES ....................................................................................................................... 16
1
Bank Charges: ......................................................................................................................................................... Business License: ..................................................................................................................................................... Business Name Search & Registration: ........................................................................................................................ Other Licenses: ........................................................................................................................................................ Delivery, Freight & Postage: ....................................................................................................................................... Depreciation: ........................................................................................................................................................... Insurance: .............................................................................................................................................................. Legal Fees: .............................................................................................................................................................. Loan / Lease #2 (Year 1 Loan) Interest Payments: ..................................................................................................... Loan / Lease #2 (Year 1 Loan) Principal Payments: .................................................................................................... Line of Credit Interest Payments: ............................................................................................................................... Miscellaneous Expense: ............................................................................................................................................. Office / Store Supplies: ............................................................................................................................................. Property Tax: ......................................................................................................................................................... Repairs & Maintenance: ............................................................................................................................................ Telephone & Communications: ................................................................................................................................... Utilities: .................................................................................................................................................................. Vehicle Expense: ...................................................................................................................................................... Wages / Salaries Management: .................................................................................................................................. Wages / Salaries Employees: ..................................................................................................................................... Wage Benefits: ........................................................................................................................................................ Total Expenses: ........................................................................................................................................................ Operating Income Before Income Tax & Line of Credit Interest: ..................................................................................... Net Income Before Tax: .......................................................................................................................................... Cash Surplus/Deficit: ................................................................................................................................................ Breakeven Sales Volume: ..........................................................................................................................................
16 16 17 17 17 17 17 17 17 18 18 18 18 18 18 18 19 19 19 19 19 19 20 20 20 20
SECTION N5 - INCOME, CASH & BREAK EVEN ........................................................................................... 20
NOTICE TO THE READER ........................................................................................................... 21 FINANCIAL PROJECTIONS .......................................................................................................... 22
PROJECT ASSUMPTIONS - PAGE 1 ........................................................................................................... PROJECT ASSUMPTIONS - PAGE 2 ........................................................................................................... PRO-FORMA SALES SUMMARY - YEAR 1 MONTHLY ...................................................................................... PRO-FORMA SALES SUMMARY - 3 YEARS .................................................................................................. PRO-FORMA INCOME STATEMENT - YEAR 1 MONTHLY ................................................................................. PRO-FORMA INCOME STATEMENT - 3 YEARS ............................................................................................. PRO-FORMA CASH FLOW STATEMENT - YEAR 1 MONTHLY ........................................................................... PRO-FORMA CASH FLOW STATEMENT - 3 YEAR .......................................................................................... PRO-FORMA BALANCE SHEET .................................................................................................................. RATIO ANALYSIS ................................................................................................................................... DEPRECIATION SCHEDULE ..................................................................................................................... LOAN SCHEDULE ................................................................................................................................... SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY SENSITIVITY ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS ANALYSIS YEAR YEAR YEAR YEAR YEAR YEAR YEAR YEAR YEAR YEAR YEAR YEAR YEAR YEAR YEAR 1 1 1 1 1 2 2 2 2 2 3 3 3 3 3 PRO-FORMA SALES SUMMARY ................................................................ PRO-FORMA INCOME STATEMENT ........................................................... PRO-FORMA CASH FLOW STATEMENT ...................................................... PRO-FORMA BALANCE SHEET ................................................................. RATIO ANALYSIS .................................................................................. PRO-FORMA SALES SUMMARY ................................................................ PRO-FORMA INCOME STATEMENT ........................................................... PRO-FORMA CASH FLOW STATEMENT ...................................................... PRO-FORMA BALANCE SHEET ................................................................. RATIO ANALYSIS .................................................................................. PRO-FORMA SALES SUMMARY ................................................................ PRO-FORMA INCOME STATEMENT ........................................................... PRO-FORMA CASH FLOW STATEMENT ...................................................... PRO-FORMA BALANCE SHEET ................................................................. RATIO ANALYSIS .................................................................................. 22 23 24 25 26 27 28 29 30 31 32 33 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49
SENSITIVITY ANALYSIS ............................................................................................................. 35
PERSONAL FINANCIAL STATEMENT - John Doe - PAGE 1 (As of 08/27/2011) .................................... 50 PERSONAL FINANCIAL STATEMENT - John Doe - PAGE 2 ................................................................ 51
2
BUSINESS PLA N for Sample Restaurant Business Plan SECTION 1 - EXECUTIVE SUMMA RY
Financial Forecast
The projected annual sales of $608000 in year one, $628064 in year tw o, and $643766 in year three are based on estimates from an existing restaurant operation. The net income for the year one operating period is projected at $18622. Year tw o operating period is projected at $20173, and year three at $21367.
Capital Required / Financing
Loan #1: Equipment, Lease Holds & Working Capital A loan in the amount of $50000 w ill be acquired to purchase the assets required and to complete the leasehold improvements for the project. The term of the loan is 5 years at 7.00% interest rate. Line of Credit: A line of credit in the amount is $10000 w ill be financed through a local financial institution. The line of credit w ill be accessed to cover unforeseen shortfalls in w orking capital required for the project. The interest on the line of credit w ill be paid based on an as used basis and w ill be calculated at 7.00% based on the balance outstanding.
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SECTION 2 - GENERA L INFORMA TION
Mailing
Sample Business Plan - Restaurant 555 Any Street Anytow n, Anyw here The World 55555-5555
Contacts
Rod Francis Suite 207, #1-1081 Central Ave. N. Sw ift Current, SK S9H 4C5 Phone 888-773-0380 email: [email protected]
Accountant
Meyers, Norris, Penny Sw ift Current, SK 306-773-8375
Financial Institute
Southw est Credit Union Ltd. Sw ift Current, SK Phone 306-778-1800
Lawyer / Solicitor
McLaughlin, Forrester, Heinrichs Sw ift Current, SK 306-773-7025
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SECTION 3 - BUSINESS OVERVIEW
Business Description
This is a new restaurant that w ill be a totally unique concept for the anyw here. The idea came to the ow ner w hen the current facility w as offered to him because of his ow nership of a Family Restaurant. This location has proven in the past to be an excellent place for a restaurant. This restaurant, tentatively named Restaurant, w ill serve a dual purpose by providing family dining as w ell as an area for upscale intimate dining. A diverse family menu w ill sport generous portions at reasonable prices and w ill also have a unique Texas Midw estern theme. The fine dining area w ill have its' ow n smaller yet unique menu, w hich w ill be changed on a regular basis. The decor of Restaurant w ill follow a south w estern styling w ith brick, beige colours, black metal tubing, a fountain and garden styling. One of the more unique features of this restaurant is that in addition to its' very unique decor it w ill provide entertainment via a live cooking exhibition that w ill be used to serve food directly to a portion of the clientele.
Business Vision / Business History
The mission w ill be to exceed the customers’ expectations in every sense by providing ambiance for every sensory perception. The atmosphere and food w ill please the customers hearing, taste, smell, touch and sight, and provide an exciting creative environment. The employees w ill be trained w ith exceptional customer service and w ill be empow ered to make decisions based on the business philosophies.
Ownership Structure
An incorporated company w ill be formed w ith Any Person as the sole shareholder. The information for the new business is as follow s: Restaurant’s Family Restaurant Ltd. - tentative Box 5000 Sw ift Current, SK S9H 4M6 Phone (306) 773-0380 Fax (306) 778-6906 Ow ner: Any Person About the Ow ner: Any Person is an active member of the community w ho currently ow ns and operates another Family Restaurant at the corner of Hw y 13 & 41. Any Person has operated this restaurant for four and one half years. Prior to this he w orked in the restaurant industry as a sales person for food equipment suppliers for several years. Any Person is a member and director on the City Chamber of Commerce. He also serves on the leadership team for the new Business Retention and Expansion initiative.
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SECTION 4 - PRODUCTS
Products Descriptions
The operation w ill be a full service restaurant that serves mostly w estern style foods that include the follow ing: Family Dining Menu This menu w ill consist of a diverse array of items for breakfast, lunch and dinner, w hich w ill be served all day. The portions w ill be large and the prices w ill be reasonable. A variety of side dishes, appetizers, drinks, liquor, deserts and other items w ill be offered to augment the menu. W hile the menu w ill mostly consist of w estern style food, it w ill be flavoured w ith the theme of Texas Midw estern. Items like steak and ribs w ith their ow n unique flavour w ill be part of the menu. Fine Dining Menu: This menu w ill consist of gourmet specialties served to meet the ultimate dining pleasure. It w ill be augmented w ith a variety of w ines, liquors, deserts and other items to compliment the menu and enhance the experience. Menus w ill be changed and updated on an ongoing basis to reflect the demands of the customers. Unique Features: This restaurant is about more than great food; it is about creating dining pleasure and entertainment for the customers. There w ill be several unique features that w ill be new to the community. The restaurant w ill house a cooking show . A special kiosk w ill be set up w here food w ill be prepared in front of the customers. Certain tables w ill be reserved for ticketed clients w ho w ish to have front row view ing and w atch their food being prepared by the chef. The entire restaurant w ill be able to view the cooking show , how ever, the main kitchen w ill serve most of the restaurant. The fine dining area w ill provide a very intimate, quality atmosphere for those w ho w ish to have that special night out. The idea w ill be to provide a dining pleasure that appeals to persons w ishing to celebrate that special occasion or that intimate meal w ith that special person. Smorgs w ill be scheduled for certain days. The smorgs w ill be unique and w ill offer made to order omelettes, w affles and other foods that can be quickly created in the open cooking kiosk. Additionally, the idea is to also offer the open cook show for view ing on channel 10 cable. Details w ill be provided as this idea develops further.
Research & Development
Through his existing establishment, Any Person has defined a need for something new and different in the market place. He realizes that the population is aging and that he must cater to that group. The older population also serve to draw in a large portion of family dining because they are often the central figure in a family outing. Any Person also know s the expected traffic that w ill be draw n off the highw ay due to the excellent location of this new restaurant and the draw from the motels in the vicinity.
Production Processes
Only the best quality produce w ill be used in the production of the food. Staff w ill be trained in exceptional customer service. Menus w ill change regularly to accommodate customer demands. Nightly features w ill be offered in the fine dining section.
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SECTION 5 - INDUSTRY / MA RKET OVERVIEW
Market Size, Growth & Trends
Recent years have seen the start-up of several new restaurants in the city, particularly franchise operations. The industry is fairly stable though there is no major grow th expected in the near future. One should consider that the Any W here economy is currently stagnant because poor grain prices and drought in the agricultural sector, and there is little activity in the oil and gas industry. It is expected that the local economy w ill improve in the next few year w ith several new initiatives underw ay for economic generation and the push for a new regional hospital in Any W here. The size of Anyw here remains constant, how ever, it has become an aging population. Anyw here is also considered a great place to raise a family and there is a sizable population of families w ith school age children. The population is approximately 16,000 and the trading area for the city is considered around 45,000. Another key area of the market is tourism or highw ay traffic. Tourism has become one of anyw here’s primary industries w ith regular and constant grow th. This trend is likely to continue into the future to maintain a stable or small amount of grow th in the restaurant industry, for those located along the Trans Canada highw ay. Any Person’s current restaurant, the other place, produces 75% of it’s sales from highw ay traffic.
Product Segments
The follow ing are groups or segments of potential customers: Seniors Families Business Executives – 25 to 60 years Travellers – all ages & families
Consumer Demographics
This restaurant w ill provide a lure for the general population no matter the age or appetite. The most significant demographics to consider in the local restaurant industry are the aging population, and the families w ith school age children. Tourism and travellers are also a significant portion of the potential market for a restaurant located on the Main highw ay.
Industry Participants / Competition
There are basically three groups of restaurants existing in Any W here. These are as follow s: Fast Food – All major franchises. They rely on people in a hurry, people on a tight budget, children, and highw ay traffic. Family Restaurants – Mostly privately ow ned restaurants w ith few franchises. They rely on family’s and people w ith moderate to upper incomes, highw ay traffic(depending on location), and serve to offer some variety to the local population. Fine Dining - Mostly privately ow ned restaurants w ith few franchises. They rely mostly on special occasions, upper income family’s, and travellers.
Market Share & Sales Forecast
It is reasonable to assume that given the location, size of operation, and Unique concept of this restaurant, that it w ill produce sales in excess of the existing operation. The projections set out in this plan, how ever, are based on a more conservative estimate. The projected annual sales of $608000 in year one, $628064 in year tw o, and $643766 in year three are based on estimates from an existing restaurant operation. The net income for the year one operating period is projected at $18622. Year tw o operating period is projected at $20173, and year three at $21367.
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Marketing & Promotion Strategy
A marketing program w ill be developed around the central theme of the restaurant and w ill be promoted through radio and new spaper advertising, posters, and the yellow pages. Coupons w ill be issued for the family dining section to encourage immediate sales. Visible signage w ill be erected to attract both local and highw ay traffic. It is expected that w ord of mouth w ill be a pow erful medium for draw ing in local traffic. Any Person is also very active in the community and w ill promote the restaurant through his affiliation w ith many groups and organizations. Charity events w ill be sponsored for additional public relations and a 10% discount w ill be applied to seniors to attract that market.
Product Strategy / Pricing Strategy
The restaurant w ill provide a tw o-part product strategy to attract customers. These are as follow s: Family Dining – Quality food, large portions and menu, quality service and entertainment. Fine Dining – Gourmet foods, elegant ambiance and setting for pleasurable mood, and unique entertainment experience.
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SECTION 6 - OPERA TION / PRODUCTION PLA NS
Facility Requirements / Location Analysis
Restaurant’s w ill be located in the Holiday Inn on the North Service Road East. The restaurant contains 100 seats and is in a 165-room Motel. The space w ill be leased at $4106 per month plus 10% of overall Utilities and 20% of the Motel property taxes.
Production Process / Work Flow
The restaurant w ill draw from a pool of existing employees, from Humpty’s, to accommodate part time requirements. Other staff w ill be hired and trained as required. There is alw ays a shortage of qualified staff in the restaurant industry and it is anticipated that 40% of hired staff come qualified, w hile 60% require training. The training w ill be preformed by management and other qualified staff w ho are familiar w ith procedures, policy and the philosophies. Some outsourcing of training w ill occur in areas like customer service and conflict management.
Operations / Production Description
The regular hours of operation w ill be 6:00am to 12:00am seven days a w eek. The only expected day of closure w ill be Christmas Day and the hours may be extended in the busy summer season. This location offers a capacity for 100 persons in addition to a kitchen and preparation area. There w ill be qualified staff available at all times. The business w ill require a city business licence, a liquor licence and a Saskatchew an Health Inspection. There are no problems anticipated in acquiring these.
Management Controls & Policies
Customer service policies w ill be adopted for training of all employees to ensure the highest standards are met and maintained. Other policies for day-to-day operations w ill be implemented to ensure smooth operations and accountability of employees. These w ould include: Till slips for day-to-day sales Spreadsheets to record day-today sales & expense Accounts payable records in accounting softw are Monthly inventory counts 100% cash sales
Inventory / Buying & Control
An inventory of betw een $8000 and $12000 w ill be carried. The inventory turn over in the restaurant is high due to the need for fresh produce and meats. The projection has allow ed for an inventory of $15000.Family Restaurant’s w ill utilize suppliers of the existing operation w ith the potential for volume discounts and future savings on supplies and inventory. No amount has been budgeted for potential discounts. The follow ing are the expected suppliers and their terms of payment: Serca/Bridge – 7 day/C.O.D. W holesale – C.O.D. Treen's Packers – 15 days Grama Bep’s – 30 days
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SECTION 7 - MA NA GEMENT TEA M
Organizational Structure
Management: Any Person Responsible for overall management, operations and training. Restaurant Supervisor: To be hired Responsible for service staff (w aiters, hosts, etc.), scheduling of front-end operations and inventory, and training in conjunction w ith management. Kitchen Supervisor: To be hired Responsible for kitchen staff, scheduling of kitchen operations, kitchen inventory and training in conjunction w ith management.
Strengths & Weaknesses
Any person brings much strength to the restaurant from his experience. He currently operates a restaurant that houses a team of 15 staff members. Any Person started w ork in the food industry selling food supplies w hen he w as 18. He travelled southw est Any Place from sonew here to another place and gained a good understanding of the Any W here Trading area. He moved to Another Tow n and w orked in the restaurant equipment and chemical industry for 8 years, w hich further increased his know ledge of the restaurant industry. He has ow ned and operated A Family Restaurant for the past 5 years and has gained valuable experience in the operation of a successful restaurant. Any Person loves dealing w ith the public and has very good people skills. He also realizes his w eakness for bookkeeping and the day-to-day accounting systems for w hich he hires competent people to accommodate. Any Person’s experience and know ledge of his ow n strengths and w eakness w ill ensure that supervisors w ith appropriate skills are hired to assist in the management of the restaurant. One of the key strengths of the new restaurant is that costs w ill be low ered as a result of the ability to balance and streamline the assets and employee base of tw o operations. In particular Any Person w ill manage both restaurants reducing the cost of management salary to both locations.
Salaries Compensation
Any Person: $2000 month Restaurant Supervisor: $1600 - $2000 month Kitchen Supervisor: $2000 - $2400 month
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SECTION 8 - PERSONNEL / EMPLOYEES
Position Descriptions
Chefs: Prepare food specifically designed for this style of restaurant Waiters: Serve the clients and offer superior customer serve and satisfaction Hosts: Greet and seat the customers, list house specials and events, initiate relations w ith the customer for the ultimate dining experience. Bussing: Clear tables efficiently and provide additional service to customers as requested.
Wages
Chefs: $1800 to $2400 month Waiters: $6.00 per hour plus tips Hosts: $8.00 per hour plus tips Bussing: $6.00 per hour plus tips
Market Training
The manager and supervisors w ill perform most of the training appropriate to this operation. Other industry appropriate training w ill be sought to accommodate the best quality training available. Any Place Best training from Tourism Any Place offers many brief courses and seminars that may be utilized.
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NOTES TO PROJECTIONS for Sample Restaurant Business Plan
SECTION N1 - PROJECT COST & FINA NCING SUMMA RY
Project Cost Summary
All values are based on best estimate from industry operating statistics, and actual professional appraisals or cost quotes from suppliers.
Buildings R e nova tions / Le a se hold Im prove m e nts Ma nufa cturing / W a re house Equipm e nt Inve ntory O pe ning Tota l P roje ct C osts 150,001 68,000 54,500 20,000 ___________ 292,501
Project Financing Summary
C ontribute d C a sh Loa ns / Le a se s Line of C re dit Tota l Fina ncing 82,000 195,750 14,751 ____________ 292,501
Note: A line of credit of 14,751 w ill be required for the intial startup of the operation. This line of credit w ill be secured from a financial institution and interest charges w ill only be incurred on the amount used or outstanding. The actual amount required for an operating line of credit required to cover operations in the first year w ill be show n in the cash flow projections based on the expected events of the first tw elve months of operation.
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SECTION N2 - PROJECT COSTS A ND FINA NCING NOTES
The follow ing notes detail the specific assets, loans and contributions for the project.
Building Cost:
The total building cost of the project is 150,001. The purchase cost or development cost of additional buildings required including utility installation & hook up for w ater, sew er, pow er, energy, engineers, consultants and contractors is 150,001.
Renovations or Leasehold Improvements:
The total cost for renovations and leasehold improvements is 68,000. This cost involves necessary renovations, leasehold improvements or development cost of the building/facility including all necessary costs for services such as w ater, sew er, pow er, energy, etc.
Equipment & Furniture Cost:
The total equipment & furniture cost of the project is 54,500. The purchase cost for all additional equipment & furniture required is 54,500. This included all retail / display equipment & furnishing, all manufacturing / w arehousing equipment, and all office equipment & furniture.
Inventory Cost:
The initial cost for the purchase of inventory required is 20,000. The total opening inventory value of the project is 20,000.
Total Assets Contributed:
No a sse ts ha ve be e n contribute d to this proje ct.
Total Assets Purchased:
The total cost of assets purchased for the project is 292,501. This included:
Buildings R e nova tions / Le a se hold Im prove m e nts Ma nufa cturing / W a re house Equipm e nt Inve ntory O pe ning 150,001 68,000 54,500 20,000
Total Cash Contributed:
P roprie tor/P a rtne r/Sha re holde rs Loa ns Sa le of Sha re s / Stock (C orp. O nly) 72,000 10,000
The total amount of cash contributed to purchase assets and cover the required funds for w orking capital of the project is 82,000.
Total Contributed Equity:
P roprie tor/P a rtne r/Sha re holde rs Loa ns Sa le of Sha re s / Stock 72,000 10,000
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The total contributed equity involving assets contributed to the project, and cash contributed tow ards the purchase of assets and the required w orking capital of the project is 82,000.
Financing Required:
The total amount of financing required to be borrow ed to purchase assets and cover w orking capital required is 195,750. And w ill be financed through the loans stated below .
Loa ns/Le a se s #1: (Ye a r 1 Loa n) Loa ns/Le a se s #2: (Ye a r 1 Loa n) 144,750 51,000
No line of credit is required for this project.
New Loans
Loan #1 [ Building Loan ] (Starting in year 1): The loan amount is $144,750 and w ill be accessed to purchase some or all of the additional assets required for the project. The term of the loan is 15 years at 5.5% interest rate. Loan #2 [ Equipment Loan ] (Starting in year 1): The loan amount is $51,000 and w ill be accessed to purchase some or all of the additional assets required for the project. The term of the loan is 5 years at 7% interest rate.
Loan / Lease #2 (Year 1 Loan)
The loan amount is 51,000 and w ill be accessed to purchase some or all of the additional assets required for the project. The term of the loan is 5 years at 7.00% interest rate.
Line of Credit:
No line of credit is required for the first year operation of this project.
Summary of Project Funding:
This w ould included any loans in year tw o or three.
C a sh C ontribute d for P roje ct Loa ns / le a se s 82,000 195,750
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SECTION N3 - SA LES & COST OF GOODS
This section w ill provide notes about sales, cost of goods and margins to be expected for the operation.
Sales:
The projected annual sales of 476,781 in year one, 500,737 in year tw o, and 526,008 in year three are based on estimate only. For the year one operating period, sales are incurred by the follow ing categories:
Ne w a t a n a nnua l tota l of 780. Food & Liquor Sa le s a t a n a nnua l tota l of 476,001.
The projected revenue generated from each sale category on an annual and monthly basis is based on industry operating statistics as w ell as consultations w ith professionals and suppliers. The total sales percentage break dow n incurred by the stated categories in the year one operating period are as follow s:
Ne w a t 0.2% of tota l a nnua l sa le s. Food & Liquor Sa le s a t 99.8% of tota l a nnua l sa le s.
The monthly break dow n of total sales incurred in the year one operating period are as follow s: Month 1 at 5.9% of total annual sales, Month 2 at 6.3%, Month 3 at 6.7% , Month 4 at 7.3%, Month 5 at 8.5%, Month 6 at 9.0%, Month 7 at 9.0% , Month 8 at 9.4%, Month 9 at 9.4%, Month 10 at 9.4%, Month 11 at 9.4%, Month 12 at 9.4%.
Charge & Cash Sales:
There w ill be no charge sales in this business operation. The business w ill operate strictly on a cash basis.
Cost of Sales & Gross Margin:
The over all cost of goods sold (COGS) and gross margin (GM) percentages for the stated sales categories are as follow s:
Ne w with a 43.0% C O GS a nd 57.0% GM Food & Liquor Sa le s with a 30.0% C O GS a nd 70.0% GM
All cost of sales and gross margin percentages are based on industry operating statistics and consultations w ith professionals and suppliers. Please note that the cost of sales percentages represents the costs of the products (inventory) that w as sold during the period as a percentage of total sales. The cost of sales include all freight, insurance, direct labor, materials and any other expenses directly related to the purchase of goods to be sold to the consumer. The gross margin is the difference betw een total sales and cost of goods sold as a percentage of total sales, and represents the margin of profit the business generates. W ith all goods and services combined, the overall average cost of sales is 30.0% w ith an overall average gross margin of 70.0% for the first year of operation.
Gross Margin Dollars:
The annual gross margin dollars after deducting the direct cost of inventory replacement to total gross sales incurred for the year one operating period is 333,646. Year tw o is projected at 350,415, and year three at 368,109.
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SECTION N4 - EXPENSES
The follow ing notes explain the operating expenses for the project.
Sales & Expense Increases:
Sales are projected to increase by 5.0% in year 2, and increase 5.0% in year three. Expenses are projected to increase by 4.1% in year 2 and increase 1.3% in year 3 to adjust for inflation and increases or decreases in the normal operation costs. (Year one includes setup and one time fees for this calculation.)
Depreciation:
Depreciation is the expense w hich approximates the use of the firm's fixed assets. Yearly depreciation expense is based on an annual rate, w hich varies according to the asset categories. The depreciation rate in the year of acquisition of all assets is only 50% of the normal allow ance.
Accounting:
The total projected expense for accounting for the year one operating period is estimated at 1,700. The total expense involves: 1. Bookkeeping fees of 1,200 in the first year for professional bookkeeping service. 2. Accounting fees of 500 for the preparation of year end financial statements for income tax purposes.
Advertising/Marketing:
To ensure that an increased share of market is captured, advertising and marketing is estimated at 1,200 for the first operating period. Advertising / marketing has been budgeted as 0.3% of sales in the first year, 0.2% in year tw o and 0.2% in year three. Advertising and marketing have been budgeted including the follow ing items:
R a dio & Te le vision Ne wspa pe r / P ublica tion 600 600
The advertising / marketing fees in the operating period of year tw o are projected to increase by 3.0% and increase in year three by 3.1%.
Bad Debt:
The projected amount of bad debt expense for the year one operating period is 954. Bad debt w ill be incurred from bad cheques or poor credit customers and has been estimated at 0.20000000000000001% of total gross sa le s . The bad debt expense in the year tw o and year three operating periods is projected to increase or decrease commensurate w ith sales incurred.
Bank Charges:
Bank charges for the year one operating period have been projected at 2,400. This estimate includes bank service fees for the follow ing: fees for cheque w riting; fees on all sales conducted by Visa or Master Card; fees for all sales conducted by a point of purchase debit card terminal. The year tw o and year three operating periods projected estimate w ill increase or decrease commensurate w ith sales incurred.
Business License:
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The business license fee for the year one operating period is projected at 101. The business license fee from city hall or local rural municipal office is based on the type of business operation, and the square footage of operating space used. The business license fee in the operating period of year tw o is projected to increase by 3.0% and increase in year three by 2.9%.
Business Name Search & Registration:
The business name search & registration fee w ill be a one time charge of 360, w ith an annual renew al of 50. These costs w ill cover government registration cost for the business.The business name search & registration fee in the operating period of year tw o is projected to increase by 0.0% and increase in year three by 0.0%.
Other Licenses:
The expected first year costs for other licenses is 250. Other licenses w ill cover the cost of special licenses required to operate this type of business. The other licenses fees in the operating period of year tw o are projected to increase 3.2% and increase in year three by 3.1%.
Delivery, Freight & Postage:
Delivery & freight expense for the year one operating period is projected at 3,960. This expense w ill include charges other than direct delivery charges to bring in inventory. Normal delivery & freight charges from suppliers are included in the cost of sales total. This expense is passed on to the consumer through the retail sales price. The delivery & freight expense in the year tw o and year three operating periods is projected to increase or decrease w ith sales incurred.
Depreciation:
The calculated depreciation for year one operating period is projected at 10,900. Year tw o is projected at 20,438, and year three at 17,944. The depreciation has been calculated using the capital cost allow ance method. The depreciation rate in the year of acquisition is only 50%, w hich is the norm for most locations.
Insurance:
Insurance expense for the year one operating period is projected at 2,400. This expense is for comprehensive business liability insurance, w ith full replacement for fire and theft, public liability, product liability, business interruption and any other protection required. The insurance expense in the year tw o is projected to increase by 3.0% and increase in year three by 3.0%.
Legal Fees:
There w ill be a one time legal fees in year one for the business setup of 2000. The legal fees are setup to cover costs associated w ith preparation of contracts, purchase of land or buildings, the registration and incorporation of the business, and other misc. items. The legal fees in the operating period of year tw o are projected to increase by 0.0% and increase in year three by 0.0%. Interest Payments: Loan #1 [ Building Loan ] (Starting in Year 1) The interest payment on loan #1 for the year one operating period is projected at 7,802. The year tw o payment is projected at 7,441. The year three payment is projected at 7,060. Loan #2 [ Equipment Loan ] (Starting in Year 1) The interest payment on loan #2 for the year one operating period is projected at 3,290. The year tw o payment is projected at 2,652. The year three payment is projected at 1,968.
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Loan / Lease #2 (Year 1 Loan) Interest Payments:
The interest payment on the loan #2 for the year one operating period is projected at 3,290. The year tw o payment is projected at 2,652, and the year three payment at 1,968. Principal Payments: Loan #1 [ Building Loan ] (Starting in Year 1) The principal payment on loan #1 for the year one operating period is projected at 6,391. The year tw o payment is projected at 6,751. The year three payment is projected at 7,132. Loan #2 [ Equipment Loan ] (Starting in Year 1) The principal payment on loan #2 for the year one operating period is projected at 8,828. The year tw o payment is projected at 9,466. The year three payment is projected at 10,150.
Loan / Lease #2 (Year 1 Loan) Principal Payments:
The loan principal payment for loan #2 in the year one operating period is projected at 8,828. The year tw o payment is projected at 9,466 and the year three payment at 10,150.
Line of Credit Interest Payments:
The amount of line of credit interest incurred for the year one operating period is projected at 7. Year tw o operating period is projected at 0, and year three at 0. The line of credit interest rate w as set at 9%.
Miscellaneous Expense:
As a contingency, the amount of 840 in the first year has been budgeted for unforseen operating costs (unusual expenses). The miscellaneous expense in the operating period of year tw o is projected to increase by 3.0% and increase in year three by 3.0%.
Office / Store Supplies:
Office & store supplies expense for the year one operating period has been projected at 3,000. This amount w ill cover all office supplies such as pens, paper, stationary, letterhead, cash register supplies, receipts, invoices, journal books, postage, business cards, etc. The office & store supplies expense in the operating period of year tw o is projected to increase by 3.0% and increase in year three by 3.0%.
Property Tax:
Property tax expense for the year one operating period has been projected at 6,200. The property tax expense in the operating period of year tw o is projected to increase by 4.8% and increase in year three by 3.0%.
Repairs & Maintenance:
Repairs & maintenance expense for the year one operating period is projected at 1,200.This expense is incurred from vehicle, equipment, and facilities repairs. The repairs & maintenance expense in the operating period of year tw o is projected to increase by 3.0% and increase in year three by 3.0%.
Telephone & Communications:
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Telephone & communications expense for the year one operating period is projected at 1,200. There w ill also be one time setup fees and deposits of 120 in the first year. This expense w ill be incurred to accommodate hook up services for telephone, cellular phone, fax line, and computer line; as w ell as anticipated long distance charges related general business and re-supply orders, facsimile, computer line charges, and internet connections. The telephone expense in the operating period of year tw o is projected to increase by 3.0% and increase in year three by 3.0%.
Utilities:
Utilities expense for the year one operating period is projected at 36,000. One time setup fees and deposits of 300 w ill also be incurred in the first year. This expense w ill be incurred to accommodate all hook up service fees and deposit charges, as w ell as regular monthly usage fees for w ater, sew er, pow er, energy, and garbage pick up. The utilities expense in the operating period of year tw o is projected to increase by 3.0% and increase in year three by 3.0%.
Vehicle Expense:
Vehicle expense for the year one operating period is projected at 1,200. This expense includes licenses & registration, the cost of fuel, oil, and general maintenance for vehicles operated by the business. The vehicle expense in the operating period of year tw o is projected to increase by 3.0% and increase in year three by 3.0%.
Wages / Salaries Management:
Management w ages expense in the year one operating period is projected at 24,000. This amount is to ensure that management is fully remunerated for their qualifications and the level of responsibility associated w ith this business operation. Modest performance increase has been built in at 3.0% in year tw o and 3.0% in year three.
Wages / Salaries Employees:
Employees w ages expense in the year one operating period is projected at 120,000. This amount includes employees that w ill w ork full time at 40 hours per w eek; employees that w ill w ork part time and casual for various amounts of hours per w eek; and also commission and contract positions. The employees w ages expense is projected to increase by 3.0% in year tw o and increase by 3.0% in year three.
Wage Benefits:
Wage benefits expense in the year one pensions and other benefits, holiday pay, remit or pay, and has been estimated at increase by 3.0% in year tw o and increase operating period is projected at 11,040. This expense w ill involve vacation pay, and other items that the business w ill be required to 8% of total w ages paid. The w age benefit expense is projected to by 3.0% in year three.
Total Expenses:
The total operating expenses for the year one operating period is projected at 244,867. Year tw o operating period is projected to increase to 254,888, and to increase in year three to 258,080.
19
SECTION N5 - INCOME, CA SH & BREA K EVEN
This section is an overview of the income, cash position and the break even point for the business.
Operating Income Before Income Tax & Line of Credit Interest:
The total operating income for the year one operating period is projected at 88,779. Year tw o operating period is projected to be 95,527 w ith year three projected at 110,029.
Net Income Before Tax:
The net income for the year one operating period is projected at 88,772. Year tw o operating period is projected at 95,527, and year three at 110,029. Please note that the net income is calculated after depreciation deductions, and before loan principal payments and income tax deductions.
Cash Surplus/Deficit:
The cash surplus for the year one operating period is projected at 67,897. Year tw o surplus is projected at 147,330, and year three surplus at 230,208. The cash surplus or deficit total is calculated by adding back depreciation and then subtracting debt principal payments tow ards the long term debt. As w ell as taking into consideration any sales conducted on credit terms.
Breakeven Sales Volume:
The breakeven sales volume for the year one operating period is projected at 349,820 w ith an average monthly sales volume required of 29,152. Year tw o operating period breakeven sales volume is projected at 364,126 w ith an average monthly breakeven sales volume of 30,344; and year three breakeven sales volume is projected at 368,686 w ith an average monthly breakeven sales volume of 30,724. Breakeven sales are calculated by dividing total annual expenses, including loan principal payments by the average projected gross margin obtained from gross sales incurred. Breakeven sales volume increased in year tw o because all expenses have increased by 4.1% and have increased in year three because all expenses have increased by 1.3% to adjust for inflation, fluctuations in the operations and sales, and other variables.
20
NOTICE TO THE REA DER
Financial projections should not be considered as statements of fact because they depend on future events that can not be guaranteed. Consequently, the actual financial results of this operation may vary from projections and descriptions that are attached herein The attached documents have been prepared by "Sample Restaurant Business Plan". "Sample Restaurant Business Plan" does not assume any liability or responsibility for assumptions made in this financial projections or business plan.
21
FINA NCIA L PROJECTIONS
PROJECT A SSUMPTIONS - PA GE 1 PERIOD: December 2012 - November 2013 Fe b 6.7%
YEA R 2
NA ME: Sample Restaurant Business Plan De c 5.9%
YEA R 1
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) Jul 9.4%
YEA R 3
MONTHLY SALES %
Ja n 6.3% 500,737 526,008 Ma r 7.3% Apr 8.5% Ma y 9.0% Jun 9.0% Aug 9.4% Se p 9.4% O ct 9.4%
YEA R 1
Nov 9.4%
TO TAL 100%
TOTAL SALES:
476,781
SALES % BY CATEGORY - YEAR 1
0.0% 0.2% 0.0% 0.0% 99.8%
GROSS MARGIN % - YEAR 1
100.0% 57.0% 100.0% 100.0% 70.0% Ne w Ne w Ne w Ne w Food & Liquor Sa le s
Ne w Ne w Ne w Ne w Food & Liquor Sa le s
COST OF SALES % - YEAR 1
0.0% 43.0% 0.0% 0.0% 30.0%
Ne w Ne w Ne w Ne w Food & Liquor Sa le s
CHARGE SALES %
0.0% 0.0% 0.0% O pe ning 100.0% 30 DAY R .O .A. 60 DAY R .O .A. 90 DAY R .O .A.
CASH SALES %
PURCHASE TERMS %
100.0% 0.0% 0.0% Ye a r 2
CASH PURCHASES %
50.0%
30 DAY R .O .A. 60 DAY R .O .A. 90 DAY R .O .A.
Ye a r 3
Ye a r 1 De p. R a te 5.0% 5.0% 20.0%
Building(s) R e nova tions / Le a se hold Im prove m e nts Ma nufa cturing / W a re house Equipm e nt Inve ntory C osts TO TAL ASSETS 20,000 20,000
Ye a r 1 150,001 68,000 54,500 1,000 273,501
0 0 0 1,000 1,000
0 0 0 2,000 2,000
22
PROJECT A SSUMPTIONS - PA GE 2 PERIOD: December 2012 - November 2013 DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader)
NA ME: Sample Restaurant Business Plan YEAR 1 82,000
CONTRIBUTED CASH
YEAR 1 0 YEAR 1 82,000
CONTRIBUTED ASSETS
TOTAL CONTRIBUTED EQUITY
LINE OF CREDIT INTEREST RATE
9% 20,000
MINIMUM CASH BALANCE
NEW LOANS & LEASES
Building Loa n
Equipm e nt Loa n
AMO UNT 144,750 AMO UNT 51,000
TER M 15 TER M 5
INTER EST R ATE 5.50% INTER EST R ATE 7.00%
(BLENDED P AYMENTS) YEAR 1 (BLENDED P AYMENTS) YEAR 1
SALES INCREASE
5.0% 5.0%
YEA R 2
YEA R 3
ADVER TISING (% O F SALES) YEAR 1 0.3%
EXPENSE INCREASE
4.1% 1.3% YEAR 1 15.00% YEAR 2 20.00%
YEA R 2
YEA R 3
W AGE BENEFITS (% O F TO TAL W AGES) 8.0% YEAR 3 20.00%
I N C O M E TA X RAT E
23
PRO-FORMA SA LES SUMMA RY - YEA R 1 MONTHLY PERIOD: December 2012 - November 2013 Fe b
0 0 0 0 3 0 ,0 0 0 3 0 ,0 0 0 3 2 ,0 0 0 3 5 ,0 0 0 4 0 ,4 8 0 4 3 ,0 0 0 4 3 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 3 2 ,0 0 0 3 5 ,0 0 0 4 0 ,0 0 0 4 3 ,0 0 0 4 3 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 480 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
NA ME: Sample Restaurant Business Plan De c
0 300 0 0 2 8 ,0 0 0 2 8 ,3 0 0
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) Jul Aug Se p O ct Nov
0 0 0 0 4 5 ,0 0 1 4 5 ,0 0 1
SALES
Ja n Ma r Apr Ma y Jun
TO TAL
0 780 0 0 4 7 6 ,0 0 1 4 7 6 ,7 8 1
N ew
N ew
N ew
N ew
Food & L iquor Sales
T O TA L SA L E S
COST OF SALES
0 129 0 0 8 ,4 0 0 8 ,5 2 9 9 ,0 0 0 9 ,6 0 0 1 0 ,5 0 0 1 2 ,2 0 6 1 2 ,9 0 0 1 2 ,9 0 0 1 3 ,5 0 0 1 3 ,5 0 0 9 ,0 0 0 9 ,6 0 0 1 0 ,5 0 0 1 2 ,0 0 0 1 2 ,9 0 0 1 2 ,9 0 0 1 3 ,5 0 0 1 3 ,5 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 3 ,5 0 0 1 3 ,5 0 0 0 0 0 206 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 3 ,5 0 0 1 3 ,5 0 0 0 0 0 0 1 3 ,5 0 0 1 3 ,5 0 0 0 335 0 0 1 4 2 ,8 0 0 1 4 3 ,1 3 5
N ew
N ew
N ew
N ew
Food & L iquor Sales
T O TA L C O ST O F SA L E S
GROSS MARGIN
0 171 0 0 1 9 ,6 0 0 1 9 ,7 7 1 2 1 ,0 0 0 2 2 ,4 0 0 2 4 ,5 0 0 2 8 ,2 7 4 3 0 ,1 0 0 3 0 ,1 0 0 2 1 ,0 0 0 2 2 ,4 0 0 2 4 ,5 0 0 2 8 ,0 0 0 3 0 ,1 0 0 3 0 ,1 0 0 0 0 0 0 0 0 0 3 1 ,5 0 0 3 1 ,5 0 0 0 0 0 0 0 0 0 0 0 0 274 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3 1 ,5 0 0 3 1 ,5 0 0 0 0 0 0 3 1 ,5 0 0 3 1 ,5 0 0 0 0 0 0 3 1 ,5 0 0 3 1 ,5 0 0 0 0 0 0 3 1 ,5 0 1 3 1 ,5 0 1 0 445 0 0 3 3 3 ,2 0 1 3 3 3 ,6 4 6
N ew
N ew
N ew
N ew
Food & L iquor Sales
T O TA L G RO SS M A RG I N
24
PRO-FORMA SA LES SUMMA RY - 3 YEA RS PERIOD: December 2012 - November 2013 YEAR 1 %
0 .0 0 .2 0 .0 0 .0 9 9 .8 100% 5 0 0 ,7 3 7 100% 5 2 6 ,0 0 8 % % % % % 0 936 0 0 4 9 9 ,8 0 1 0 .0 0 .2 0 .0 0 .0 9 9 .8 % % % % % 0 1 ,2 1 7 0 0 5 2 4 ,7 9 1
NA ME: Sample Restaurant Business Plan YEAR 1
0 780 0 0 4 7 6 ,0 0 1 4 7 6 ,7 8 1
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) YEAR 2 % YEAR 3 YEAR 3 %
0 .0 0 .2 0 .0 0 .0 9 9 .8 % % % % % 100%
SALES
YEAR 2
N ew N ew N ew N ew Food & L iquor Sales
T O TA L SA L E S
COST OF SALES
0 335 0 0 1 4 2 ,8 0 0 1 4 3 ,1 3 5 3 0 .0 % 1 5 0 ,3 2 2 3 0 .0 % 0 .0 4 3 .0 0 .0 0 .0 3 0 .0 % % % % % 0 382 0 0 1 4 9 ,9 4 0 0 .0 4 0 .9 0 .0 0 .0 3 0 .0 % % % % % 0 462 0 0 1 5 7 ,4 3 7 1 5 7 ,8 9 9 0 .0 3 8 .0 0 .0 0 .0 3 0 .0 % % % % % 3 0 .0 %
N ew N ew N ew N ew Food & L iquor Sales
T O TA L C O ST O F SA L E S
GROSS MARGIN
0 445 0 0 3 3 3 ,2 0 1 3 3 3 ,6 4 6 7 0 .0 % 3 5 0 ,4 1 5 100 5 7 .0 100 100 7 0 .0 % % % % % 0 554 0 0 3 4 9 ,8 6 1 100 5 9 .1 100 100 7 0 .0 % % % % % 7 0 .0 % 0 755 0 0 3 6 7 ,3 5 4 3 6 8 ,1 0 9 100 6 2 .0 100 100 7 0 .0 % % % % % 7 0 .0 %
N ew N ew N ew N ew Food & L iquor Sales
T O TA L G RO SS M A RG I N
25
PRO-FORMA INCOME STA TEMENT - YEA R 1 MONTHLY PERIOD: December 2012 - November 2013 Fe b
3 2 ,0 0 0 9 ,6 0 0 2 2 ,4 0 0 2 4 ,5 0 0 2 8 ,2 7 4 3 0 ,1 0 0 3 0 ,1 0 0 3 1 ,5 0 0 3 1 ,5 0 0 3 1 ,5 0 0 3 1 ,5 0 0 1 0 ,5 0 0 1 2 ,2 0 6 1 2 ,9 0 0 1 2 ,9 0 0 1 3 ,5 0 0 1 3 ,5 0 0 1 3 ,5 0 0 1 3 ,5 0 0 1 3 ,5 0 0 3 1 ,5 0 1 3 5 ,0 0 0 4 0 ,4 8 0 4 3 ,0 0 0 4 3 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 1
NA ME: Sample Restaurant Business Plan De c
2 8 ,3 0 0 8 ,5 2 9 1 9 ,7 7 1 2 1 ,0 0 0 9 ,0 0 0 3 0 ,0 0 0
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) Jul Aug Se p O ct Nov TO TAL
4 7 6 ,7 8 1 1 4 3 ,1 3 5 3 3 3 ,6 4 6
Ja n
Ma r
Apr
Ma y
Jun
TOTAL SALES
TOTAL COST OF SALES
TOTAL GROSS MARGIN
100 100 80 200 101 0 250 330 908 200 961 0 70 250 0 100 100 3 ,0 0 0 100 2 ,0 0 0 1 0 ,0 0 0 920 1 9 ,7 7 0 1 0 1 1 ,1 0 1 694 5 ,1 0 1 7 0 0 1 ,1 0 8 694 5 ,1 0 1 6 ,4 8 1 0 6 ,4 8 1 1 9 ,8 9 2 2 1 ,7 0 6 1 9 ,3 9 9 2 1 ,7 9 3 920 920 920 920 1 0 ,0 0 0 1 0 ,0 0 0 1 0 ,0 0 0 1 0 ,0 0 0 1 0 ,0 0 0 920 1 9 ,3 8 6 1 0 ,7 1 4 0 1 0 ,7 1 4 2 ,0 0 0 2 ,0 0 0 2 ,0 0 0 2 ,0 0 0 2 ,0 0 0 100 100 100 100 100 3 ,0 0 0 3 ,3 0 0 3 ,0 0 0 3 ,0 0 0 3 ,0 0 0 220 100 100 100 100 100 100 100 100 100 100 100 3 ,0 0 0 100 2 ,0 0 0 1 0 ,0 0 0 920 2 5 ,5 7 9 4 ,5 2 1 0 4 ,5 2 1 0 0 0 0 0 6 ,2 0 0 250 250 250 250 250 250 70 70 70 70 70 70 0 2 ,0 0 0 0 0 0 0 0 70 250 0 100 100 3 ,0 0 0 100 2 ,0 0 0 1 0 ,0 0 0 920 1 9 ,3 7 2 1 2 ,1 2 8 0 1 2 ,1 2 8 954 948 941 935 928 921 914 200 200 200 200 200 200 200 908 908 908 908 908 908 908 330 330 330 330 330 330 330 330 908 200 908 0 70 250 0 100 100 3 ,0 0 0 100 2 ,0 0 0 1 0 ,0 0 0 920 1 9 ,3 6 6 1 2 ,1 3 4 0 1 2 ,1 3 4 0 0 0 0 0 0 0 0 360 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 330 908 200 901 0 70 250 0 100 100 3 ,0 0 0 100 2 ,0 0 0 1 0 ,0 0 0 920 1 9 ,3 5 9 1 2 ,1 4 1 0 1 2 ,1 4 1 200 200 200 200 200 200 200 200 200 80 80 80 80 80 80 80 80 80 100 100 100 2 ,5 0 0 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 80 200 0 0 0 330 908 200 894 0 70 250 0 100 100 3 ,0 0 0 100 2 ,0 0 0 1 0 ,0 0 0 920 1 9 ,3 5 2 1 2 ,1 4 8 0 1 2 ,1 4 8
EXPENSES
600 100 74 200 0 50 0 330 912 200 887 0 70 250 0 100 100 3 ,0 0 0 100 2 ,0 0 0 1 0 ,0 0 0 920 1 9 ,8 9 3 1 1 ,6 0 8 0 - 1 ,7 0 8 1 3 ,3 1 6 1 1 ,1 0 1 694 5 ,1 0 1 6 ,4 8 1 1 0 ,7 1 4 4 ,5 2 1 1 2 ,1 2 8 1 2 ,1 3 4 1 2 ,1 4 1 1 2 ,1 4 8 - 1 ,7 0 8 1 ,7 0 0 3 ,6 0 0 954 2 ,4 0 0 101 410 250 3 ,9 6 0 1 0 ,9 0 0 2 ,4 0 0 1 1 ,0 9 2 2 ,0 0 0 840 3 ,0 0 0 6 ,2 0 0 1 ,2 0 0 1 ,3 2 0 3 6 ,3 0 0 1 ,2 0 0 2 4 ,0 0 0 1 2 0 ,0 0 0 1 1 ,0 4 0 2 4 4 ,8 6 7 8 8 ,7 7 9 7 8 8 ,7 7 2 1 3 ,3 1 6 7 5 ,4 5 6
A c c ounting
A dvertis ing / M arketing
Bad D ebt
Bank C harges
Bus ines s L ic ens e
Bus ines s N ame Searc h & Regis tration O ther L ic ens es
D elivery, Freight & P os tage
D eprec iation
I ns uranc e
I nteres t on L oans
L egal Fees
M is c ellaneous E xpens es
O ffic e Supplies
P roperty Tax E xpens e
Repairs & M aintenanc e
Telephone & C ommunic ations
U tilities
V ehic le E xpens e
Wages / Salaries - M G M T
Wages / Salaries - E M P
Wage Benefits
T O TA L E XP E N SE S
Operating Income
Less L/C Interest
NET INCOME BFR TAX
Less Tax Provision
NET INCOME
26
PRO-FORMA INCOME STA TEMENT - 3 YEA RS PERIOD: December 2012 - November 2013 YEAR 1%
100% 3 0 .0 % 7 0 .0 % 3 5 0 ,4 1 5 7 0 .0 3 6 8 ,1 0 9 1 5 0 ,3 2 2 3 0 .0 % 1 5 7 ,8 9 9 5 0 0 ,7 3 7 100% 5 2 6 ,0 0 8
NA ME: Sample Restaurant Business Plan YEAR 1
4 7 6 ,7 8 1 1 4 3 ,1 3 5 3 3 3 ,6 4 6
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) YEAR 2% YEAR 3 YEAR 3%
100% 3 0 .0 % 7 0 .0
TOTAL SALES
YEAR 2
TOTAL COST OF SALES
TOTAL GROSS MARGIN
1 ,7 0 0 3 ,6 0 0 954 2 ,4 0 0 101 410 250 3 ,9 6 0 1 0 ,9 0 0 2 ,4 0 0 1 1 ,0 9 2 2 ,0 0 0 840 3 ,0 0 0 6 ,2 0 0 1 ,2 0 0 1 ,3 2 0 3 6 ,3 0 0 1 ,2 0 0 2 4 ,0 0 0 1 2 0 ,0 0 0 1 1 ,0 4 0 2 4 4 ,8 6 7 8 8 ,7 7 9 7 8 8 ,7 7 2 1 3 ,3 1 6 7 5 ,4 5 6 1 5 .8 % 2 .8 % 1 8 .6 % 0 .0 % 1 8 .6 % 5 3 .8 % 2 5 4 ,8 8 8 9 5 ,5 2 7 0 9 5 ,5 2 7 1 9 ,1 0 5 7 6 ,4 2 2 5 3 .0 % 1 9 .1 % 0 .0 % 1 9 .1 % 3 .8 % 1 5 .3 % 0 .4 % 0 .8 % 0 .2 0 % 0 .5 % 0 .0 % 0 .1 % 0 .1 % 0 .8 % 2 .3 % 0 .5 % 2 .3 % 0 .4 % 0 .2 % 0 .6 % 1 .3 % 0 .3 % 0 .3 % 7 .6 % 0 .3 % 5 .0 % 2 5 .2 % 2 .3 % 1 ,7 5 1 1 ,2 3 6 1 ,0 0 1 2 ,4 7 2 104 50 258 4 ,0 7 9 2 0 ,4 3 8 2 ,4 7 2 1 0 ,0 9 3 0 865 3 ,0 9 0 6 ,5 0 0 1 ,2 3 6 1 ,2 3 6 3 7 ,0 8 0 1 ,2 3 6 2 4 ,7 2 0 1 2 3 ,6 0 0 1 1 ,3 7 1 0 .3 % 0 .2 % 0 .2 0 % 0 .5 % 0 .0 % 0 .0 % 0 .1 % 0 .8 % 4 .1 % 0 .5 % 2 .0 % 0 .0 % 0 .2 % 0 .6 % 1 .3 % 0 .2 % 0 .2 % 7 .4 % 0 .2 % 5 .2 % 2 4 .7 % 2 .3 % 1 ,8 0 3 1 ,2 7 4 1 ,0 5 2 2 ,5 4 6 107 50 266 4 ,2 0 1 1 7 ,9 4 4 2 ,5 4 6 9 ,0 2 8 0 891 3 ,1 8 3 6 ,6 9 5 1 ,2 7 3 1 ,2 7 3 3 8 ,1 9 3 1 ,2 7 3 2 5 ,4 6 2 1 2 7 ,3 0 8 1 1 ,7 1 2 2 5 8 ,0 8 0 1 1 0 ,0 2 9 0 1 1 0 ,0 2 9 2 2 ,0 0 6 8 8 ,0 2 3
EXPENSES
0 .3 % 0 .2 % 0 .2 0 % 0 .5 % 0 .0 % 0 .0 % 0 .1 % 0 .8 % 3 .4 % 0 .5 % 1 .7 % 0 .0 % 0 .2 % 0 .6 % 1 .3 % 0 .2 % 0 .2 % 7 .3 % 0 .2 % 5 .3 % 2 4 .2 % 2 .2 % 5 1 .1 % 2 0 .9 % 0 .0 % 2 0 .9 % 4 .2 % 1 6 .7 %
A c c ounting A dvertis ing / M arketing Bad D ebt Bank C harges Bus ines s L ic ens e Bus ines s N ame Searc h & Regis tration O ther L ic ens es D elivery, Freight & P os tage D eprec iation I ns uranc e I nteres t on L oans L egal Fees M is c ellaneous E xpens es O ffic e Supplies P roperty Tax E xpens e Repairs & M aintenanc e Telephone & C ommunic ations U tilities V ehic le E xpens e Wages / Salaries - M G M T Wages / Salaries - E M P Wage Benefits
T O TA L E XP E N SE S
Operating Income
Less L/C Interest
NET INCOME BFR TAX
Less Tax Provision
NET INCOME
27
PRO-FORMA CA SH FLOW STA TEMENT - YEA R 1 MONTHLY PERIOD: December 2012 - November 2013 Fe b
3 2 ,0 0 0 3 2 ,0 0 0 0 0 0 8 2 ,0 0 0 0 1 9 5 ,7 5 0 908 1 3 ,7 3 7 2 7 7 ,7 5 0 4 2 ,9 4 5 4 4 ,9 4 2 4 8 ,1 4 8 5 0 ,4 4 5 5 7 ,9 7 5 5 9 ,6 3 8 6 2 ,7 3 5 6 1 ,9 3 2 6 1 ,9 2 8 1 4 ,0 3 4 1 5 ,2 4 0 1 4 ,5 3 7 1 6 ,5 8 7 1 5 ,7 3 0 1 8 ,8 2 7 1 6 ,0 2 4 1 6 ,0 2 0 908 908 908 908 908 908 908 908 908 1 6 ,0 1 7 6 1 ,9 2 5 908 1 6 ,0 1 4 6 1 ,9 2 2 912 1 6 ,2 8 4 6 2 ,1 9 7 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3 5 ,0 0 0 4 0 ,4 8 0 4 3 ,0 0 0 4 3 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 1 0 0 0 3 5 ,0 0 0 4 0 ,4 8 0 4 3 ,0 0 0 4 3 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 0 4 5 ,0 0 1
NA ME: Sample Restaurant Business Plan O pe ning
2 8 ,3 0 0 2 8 ,3 0 0 0 3 0 ,0 0 0 3 0 ,0 0 0
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) Jul Aug Se p O ct Nov TO TAL
4 7 6 ,7 8 1 4 7 6 ,7 8 1 0 0 0 0 8 2 ,0 0 0 0 1 9 5 ,7 5 0 1 0 ,9 0 0 1 8 9 ,0 5 1 9 5 4 ,4 8 2
De c
Ja n
Ma r
Apr
Ma y
Jun
TOTAL SALES
C as h Sales
3 0 D ays R.O .A .
6 0 D ays R.O .A .
9 0 D ays R.O .A .
O ther R.O .A .
C ontributed C as h
E quity
L oans /L eas es P roc eeds
D eprec iation (A dd Bac k)
A c c ounts P ayable I nc reas e
TOTAL CASH IN
2 0 ,0 0 0 1 8 ,8 6 2 908 2 7 2 ,5 0 1 908 908 908 908 908 908 908 1 8 ,9 8 4 2 0 ,7 9 8 1 8 ,4 9 1 2 0 ,8 8 5 1 8 ,4 7 8 2 4 ,6 7 1 1 8 ,4 6 4 8 ,6 1 2 9 ,0 8 3 9 ,6 8 3 1 0 ,5 8 3 1 2 ,2 8 9 1 2 ,9 8 3 1 2 ,9 8 3 1 3 ,5 8 3 1 3 ,5 8 3 1 8 ,4 5 8 908
LESS:
1 3 ,5 8 3 1 8 ,4 5 1 908 1 3 ,5 8 3 1 8 ,4 4 4 908 1 3 ,5 8 7 1 8 ,9 8 1 912 3 ,7 7 3 1 ,2 3 1 0 0 1 3 ,7 3 7 7 0 0 0 0 0 1 4 ,0 3 4 1 5 ,2 4 0 1 4 ,5 3 7 1 6 ,5 8 7 1 5 ,7 3 0 1 ,2 3 9 1 ,2 4 5 1 ,2 5 1 1 ,2 5 8 1 ,2 6 4 1 ,2 7 2 1 ,2 7 8 1 8 ,8 2 7 0 1 ,2 8 5 1 6 ,0 2 4 0 1 ,2 9 2 1 6 ,0 2 0 0 1 ,2 9 9 1 6 ,0 1 7 0 1 ,3 0 5 1 6 ,0 1 4 0 0 1 3 ,3 1 6 2 0 ,0 0 0 2 5 7 ,7 5 0 2 5 7 ,7 5 0 2 5 7 ,7 5 0 2 0 ,0 0 0 0 2 5 7 ,7 5 0 0 0 20000 0 1 3 ,7 3 7 2 0 ,0 8 3 0 1 4 ,0 3 4 2 0 ,1 6 6 0 1 5 ,2 4 0 2 0 ,2 4 9 0 1 4 ,5 3 7 2 0 ,3 3 2 0 0 1 ,0 4 5 5 ,0 1 7 2 1 ,4 1 9 2 0 ,4 3 5 1 8 ,9 5 5 1 4 ,9 8 3 2 0 ,0 0 0 2 0 ,0 0 0 2 0 ,0 0 0 2 0 ,0 0 0 6 ,8 8 5 1 3 ,1 1 5 0 1 6 ,5 8 7 2 0 ,4 1 5 - 1 ,4 1 9 -4 3 5 1 ,0 4 5 5 ,0 1 7 1 3 ,1 1 5 2 5 7 ,7 5 0 - 1 ,4 1 9 -4 3 5 1 ,0 4 5 5 ,0 1 7 - 2 5 9 ,1 6 9 984 1 ,4 8 0 3 ,9 7 2 8 ,0 9 8 3 0 2 ,1 1 4 4 3 ,9 5 8 4 6 ,6 6 8 4 6 ,4 7 3 4 9 ,8 7 7 5 0 ,2 2 0 9 ,4 1 8 1 3 ,1 1 5 2 2 ,5 3 3 2 0 ,0 0 0 0 2 2 ,5 3 3 0 1 5 ,7 3 0 2 0 ,4 9 8 5 5 ,5 6 4 7 ,1 7 1 2 2 ,5 3 3 2 9 ,7 0 4 2 0 ,0 0 0 0 2 9 ,7 0 4 0 1 8 ,8 2 7 2 0 ,5 8 1 5 3 ,0 6 0 8 ,8 7 2 2 9 ,7 0 4 3 8 ,5 7 6 2 0 ,0 0 0 0 3 8 ,5 7 6 0 1 6 ,0 2 4 2 0 ,6 6 4 5 0 ,2 5 8 1 1 ,6 7 0 3 8 ,5 7 6 5 0 ,2 4 6 2 0 ,0 0 0 0 5 0 ,2 4 6 0 1 6 ,0 2 0 2 0 ,7 4 7 5 0 ,2 5 4 1 1 ,6 7 1 5 0 ,2 4 6 6 1 ,9 1 7 2 0 ,0 0 0 0 6 1 ,9 1 7 0 1 6 ,0 1 7 2 0 ,8 3 0 5 0 ,2 5 1 1 1 ,6 7 1 6 1 ,9 1 7 7 3 ,5 8 8 2 0 ,0 0 0 0 7 3 ,5 8 8 0 1 6 ,0 1 4 2 0 ,9 1 3 6 7 ,8 8 8 - 5 ,6 9 1 7 3 ,5 8 8 6 7 ,8 9 7 2 0 ,0 0 0 0 6 7 ,8 9 7 0 1 6 ,2 8 4 2 1 ,0 0 0 1 6 4 ,1 3 5 2 3 3 ,9 6 7 1 0 ,9 0 0 2 7 2 ,5 0 1 3 ,7 7 3 1 5 ,2 1 9 1 7 2 ,7 6 7 7 0 1 3 ,3 1 6 8 8 6 ,5 8 5 6 7 ,8 9 7 0 6 7 ,8 9 7 2 0 ,0 0 0 0 6 7 ,8 9 7
I nventory P urc has es
C as h E xpens es
N on- C as h E xpens es
A s s ets P urc h.
D ividends P aid
P rinc ipal - L oans /L eas es
A c c ount P ayable D ec reas e L /C I nteres t
0
C ontr. C as h Repaid
I nc ome Tax P aid
TOTAL CASH OUT
N E T C A SH G A I N /L O SS
C A SH AT STA RT
C U M U L AT I V E C A SH
L E SS M I N . C A SH BA L .
T O TA L L /C RE Q U I RE D
SURPLUS CASH
A C C T. RE C E I V A BL E A C C T. P A Y A BL E I N V E N T O RY L E V E L
28
PRO-FORMA CA SH FLOW STA TEMENT - 3 YEA R PERIOD: December 2012 - November 2013 YEAR 1
4 7 6 ,7 8 1 4 7 6 ,7 8 1 0 0 0 0 8 2 ,0 0 0 0 1 9 5 ,7 5 0 1 0 ,9 0 0 1 8 9 ,0 5 1 9 5 4 ,4 8 2 7 1 4 ,0 6 1 5 0 0 ,7 3 7 0 0 0 0 0 0 0 2 0 ,4 3 8 1 9 2 ,8 8 6 5 0 0 ,7 3 7
NA ME: Sample Restaurant Business Plan YEAR 2 YEAR 3
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader)
5 2 6 ,0 0 8 5 2 6 ,0 0 8 0 0 0 0 0 0 0 1 7 ,9 4 4 2 0 0 ,0 1 8 7 4 3 ,9 7 0
TOTAL SALES
C as h Sales 3 0 D ays R.O .A . 6 0 D ays R.O .A . 9 0 D ays R.O .A . O ther R.O .A . C ontributed C as h E quity L oans /L eas es P roc eeds D eprec iation (A dd Bac k) A c c ounts P ayable I nc reas e
T O TA L C A SH I N
LESS:
1 6 4 ,1 3 5 2 3 3 ,9 6 7 1 0 ,9 0 0 2 7 2 ,5 0 1 3 ,7 7 3 1 5 ,2 1 9 1 7 2 ,7 6 7 7 0 1 3 ,3 1 6 8 8 6 ,5 8 5 6 7 ,8 9 7 0 6 7 ,8 9 7 2 0 ,0 0 0 0 6 7 ,8 9 7 0 1 6 ,2 8 4 2 1 ,0 0 0 1 5 1 ,3 2 2 2 3 4 ,4 5 0 2 0 ,4 3 8 0 0 1 6 ,2 1 7 1 9 3 ,0 9 6 0 0 1 9 ,1 0 5 6 3 4 ,6 2 8 7 9 ,4 3 3 6 7 ,8 9 7 1 4 7 ,3 3 0 2 0 ,0 0 0 0 1 4 7 ,3 3 0 0 1 6 ,0 7 4 2 2 ,0 0 0 1 5 9 ,8 9 9 2 4 0 ,1 3 6 1 7 ,9 4 4 0 4 ,4 0 1 1 7 ,2 8 2 1 9 9 ,4 2 4 0 0 2 2 ,0 0 6 6 6 1 ,0 9 2 8 2 ,8 7 8 1 4 7 ,3 3 0 2 3 0 ,2 0 8 2 0 ,0 0 0 0 2 3 0 ,2 0 8 0 1 6 ,6 6 8 2 4 ,0 0 0
I nventory P urc has es C as h E xpens es N on- C as h E xpens es A s s ets P urc has ed D ividends P aid P rinc ipal - L oans /L eas es A c c ount P ayable D ec reas e L /C I nteres t C ontr. C as h Repaid I nc ome Tax P aid
TOTAL CASH OUT
N E T C A SH G A I N /L O SS C A SH AT STA RT C U M U L AT I V E C A SH L E SS M I N . C A SH BA L . T O TA L L /C RE Q U I RE D
SURPLUS CASH
A C C T. RE C E I V A BL E A C C T. P A Y A BL E I N V E N T O RY L E V E L
29
PRO-FORMA BA LA NCE SHEET PERIOD: December 2012 - November 2013 O P ENING
2 5 7 ,7 5 0 2 0 ,0 0 0 0 2 7 7 ,7 5 0 8 8 ,8 9 7 1 6 9 ,3 3 0 6 7 ,8 9 7 0 2 1 ,0 0 0 0 1 4 7 ,3 3 0 0 2 2 ,0 0 0 0
NA ME: Sample Restaurant Business Plan YEAR 1 YEAR 2 YEAR 3
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader)
CURRENT ASSETS
C as h O n H and A c c ounts Rec eivable I nventory O ther C urrent A s s ets
2 3 0 ,2 0 8 0 2 4 ,0 0 0 0 2 5 4 ,2 0 8
TOTAL CURRENT ASSETS
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 1 0 ,9 0 0 0 2 7 7 ,7 5 0 3 5 0 ,4 9 8 2 6 1 ,6 0 1 1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 3 1 ,3 3 8 2 4 1 ,1 6 3 4 1 0 ,4 9 3
FIXED ASSETS
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 4 9 ,2 8 2 2 2 3 ,2 1 9 4 7 7 ,4 2 7
Building(s ) Renovations / L eas ehold I mp. M anufac turing / Warehous e E quipment A c c umulated D eprec iation
TOTAL FIXED ASSETS
TO TAL ASSETS
CURRENT LIABILITIES
L ine of C redit U tilized A c c ounts P ayable C urrent P ortion of L .T.D . 1 5 ,2 1 9 1 5 ,2 1 9 3 2 ,5 0 1
0 1 6 ,2 8 4 1 6 ,2 1 7
0 1 6 ,0 7 4 1 7 ,2 8 2 3 3 ,3 5 6
0 1 6 ,6 6 8 1 8 ,4 1 8 3 5 ,0 8 6
TOTAL CURRENT
1 9 5 ,7 5 0 1 5 ,2 1 9 1 8 0 ,5 3 1 1 9 5 ,7 5 0 1 8 0 ,5 3 1 1 6 ,2 1 7 1 6 4 ,3 1 4 1 9 6 ,8 1 5
LONG TERM DEBT
1 6 4 ,3 1 4 1 7 ,2 8 2 1 4 7 ,0 3 2 1 8 0 ,3 8 8 1 4 7 ,0 3 2 1 8 ,4 1 8 1 2 8 ,6 1 4 1 6 3 ,7 0 0
L oans /L eas es - s ee s c hedule L es s C urrent P ortion of L .T.D .
TOTAL LONG TERM DEBT TOTAL LIABILITIES
7 2 ,0 0 0 1 0 ,0 0 0
EQUITY
C ontributed C as h (SH L L oans , etc ) Share P urc has e Retained E arnings C urrent Year E arnings L es s D ividends L es s I nc ome Tax E quity - O ther 0 8 2 ,0 0 0 2 7 7 ,7 5 0
7 2 ,0 0 0 1 0 ,0 0 0 0 8 8 ,7 7 2 3 ,7 7 3 1 3 ,3 1 6 0 1 5 3 ,6 8 3 3 5 0 ,4 9 8
7 2 ,0 0 0 1 0 ,0 0 0 7 1 ,6 8 3 9 5 ,5 2 7 0 1 9 ,1 0 5 0 2 3 0 ,1 0 5 4 1 0 ,4 9 3
7 2 ,0 0 0 1 0 ,0 0 0 1 4 8 ,1 0 5 1 1 0 ,0 2 9 4 ,4 0 1 2 2 ,0 0 6 0 3 1 3 ,7 2 7 4 7 7 ,4 2 7
TOTAL EQUITY
TO TAL LIABILITIES & EQ UITY
30
RA TIO A NA LYSIS PERIOD: December 2012 - November 2013 O P ENING 30.0% 70.0% 51.4% 18.6% 2.7 : 1 2.1 : 1 0 : 1 3.1 : 1 0.0 : 1 0.2 : 1 2.4 : 1 1.7 : 1 0.2 : 1 1.3 : 1 92.0% 49.1% 476,781 19.1% 5.1 : 1 4.4 : 1 0 : 1 2.2 : 1 1.0 : 1 0.1 : 1 0.8 : 1 93.2% 33.2% 500,737 50.9% 70.0% 30.0% YEAR 1 YEAR 2 YEAR 3 30.0% 70.0% 49.1% 20.9% 7.2 : 1 6.6 : 1 0 : 1 1.7 : 1 0.7 : 1 0.1 : 1 0.5 : 1 107.3% 28.1% 526,008 DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader)
NA ME: Sample Restaurant Business Plan
C O ST O F GO O DS SO LD (%)
GR O SS MAR GIN (%)
TO TAL EXP ENSES TO SALES (%)
NET P R O FIT BFR . TAX TO SALES (%)
C UR R ENT R ATIO
Q UIC K R ATIO
A/R C O LLEC TIO N P ER IO D (DAYS)
SALES TO EQ UITY
FIXED ASSETS TO EQ UITY
C UR R ENT DEBT TO EQ UITY
TO TAL DEBT TO EQ UITY
R ETUR N O N INVESTMENT AFTER TAX (%)
R ETUR N O N NET W O R TH AFTER TAX (%)
P LAN SALES VO LUME
BR EAK EVEN SALES VO LUME INC LUDES TO TAL EXP ENSES (INC L. DEP R EC IATIO N), P LUS L/C INTER EST, P LUS LO AN P R INC IP LE P AYMENTS, P LUS O W NER S DR AW O R DIVIDENDS BY THE GR O SS MAR GIN P ER C ENTAGE
349,820
364,126
368,686
AVER AGE MO NTHLY BR EAK EVEN SALES VO LUME
29,152 7
30,344 7
30,724 7
INVENTO R Y TUR NO VER (TIMES)
31
DEPRECIA TION SCHEDULE PERIOD: December 2012 - November 2013 O pe ning Ye a r 1 Ye a r 2 Ye a r 3 DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader)
NA ME: Sample Restaurant Business Plan
BUILDING
150,001 3,750 146,251 146,251 0 0 7,313 138,938
O P ENING BO O K VALUE ADD AQ UISITIO NS LESS DISP O SALS DEP R EC IATIO NS ENDING BO O K VALUE
138,938 0 0 6,947 131,991
RENOV./LEASE HOLD IMPROVEMENTS
68,000 1,700 66,300 66,300 0 0 3,315 62,985 62,985 0 0 3,149 59,836
O P ENING BO O K VALUE ADD AQ UISITIO NS LESS DISP O SALS DEP R EC IATIO NS ENDING BO O K VALUE
EQUIPMENT & FURNITURE (ALL TYPES)
54,500 5,450 49,050 49,050 0 0 9,810 39,240 39,240 0 0 7,848 31,392
O P ENING BO O K VALUE ADD AQ UISITIO NS LESS DISP O SALS DEP R EC IATIO NS ENDING BO O K VALUE
VEHICLES
0 0 0 0 0 0 0 0 0 0 0 0 0
O P ENING BO O K VALUE ADD AQ UISITIO NS LESS DISP O SALS DEP R EC IATIO NS ENDING BO O K VALUE
GOODWILL, FRAN.FEES, PATENT & COPY., AND ALL INTANGABLE ASSETS
0 0 0 0 0 0 0 0 0 0 0 0 0
O P ENING BO O K VALUE ADD AQ UISITIO NS LESS DISP O SALS DEP R EC IATIO NS ENDING BO O K VALUE
OTHER ASSETS
0 0 0 0 0 0 0 0 0 0 0 0 0
O P ENING BO O K VALUE ADD AQ UISITIO NS LESS DISP O SALS DEP R EC IATIO NS ENDING BO O K VALUE
32
LOA N SCHEDULE NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader)
LO AN/LEASE #1 (Building Loa n) (BLENDED P AYMENTS) P R INC IP AL AMO UNT: 144,750 INTER EST R ATE: 5.50% NUMBER O F YEAR S: 15 P AYMENT IS: 1,183 P AYMENT DUE: Monthly
LO AN/LEASE #2 (Equipm e nt Loa n) (BLENDED P AYMENTS) P R INC IP AL AMO UNT: 51,000 INTER EST R ATE: 7.00% NUMBER O F YEAR S: 5 P AYMENT IS: 1,010 P AYMENT DUE: Monthly
PMT
1 2 3 4 5 6 7 8 9 10 11 12 YEAR 1
PRINCIPAL
519 522 524 526 529 531 534 536 539 541 544 546 6,391
INT
663 661 659 656 654 651 649 647 644 642 639 637 7,802
BALANCE
144,231 143,709 143,185 142,659 142,130 141,599 141,065 140,529 139,990 139,449 138,905 138,359
PMT
1 2 3 4 5 6 7 8 9 10 11 12 YEAR 1
PRINCIPAL
712 716 721 725 729 733 738 742 746 751 755 760 8,828
INT
298 293 289 285 281 276 272 268 264 259 255 250 3,290
BALANCE
50,288 49,572 48,851 48,126 47,397 46,664 45,926 45,184 44,438 43,687 42,932 42,172
PMT
13 14 15 16 17 18 19 20 21 22 23 24 YEAR 2
PRINCIPAL
549 551 554 556 559 561 564 566 569 572 574 576 6,751
INT
634 632 629 627 624 621 619 616 614 611 608 606 7,441
BALANCE
137,810 137,259 136,705 136,149 135,590 135,029 134,465 133,899 133,330 132,758 132,184 131,608
PMT
13 14 15 16 17 18 19 20 21 22 23 24 YEAR 2
PRINCIPAL
764 768 773 777 782 786 791 796 800 805 810 814 9,466
INT
246 242 237 233 228 223 219 214 210 205 200 195 2,652
BALANCE
41,408 40,640 39,867 39,090 38,308 37,522 36,731 35,935 35,135 34,330 33,520 32,706
PMT
25 26 27 28 29 30 31 32 33 34 35 36 YEAR 3
PRINCIPAL
580 582 585 588 590 593 596 598 601 604 607 608 7,132
INT
603 601 598 595 593 590 587 584 582 579 576 572 7,060
BALANCE
131,028 130,446 129,861 129,274 128,684 128,091 127,495 126,897 126,296 125,692 125,085 124,477
PMT
25 26 27 28 29 30 31 32 33 34 35 36 YEAR 3
PRINCIPAL
819 824 829 833 838 843 848 853 858 863 868 874 10,150
INT
191 186 181 176 172 167 162 157 152 147 142 135 1,968
BALANCE
31,887 31,063 30,234 29,401 28,563 27,720 26,872 26,019 25,161 24,298 23,430 22,556
PMT
37 38 39 40 41 42 43 44 45 46 47 48 YEAR 4
PRINCIPAL
612 615 618 621 623 626 629 632 635 638 641 644 7,534
INT
571 568 565 562 559 556 553 551 548 545 542 538 6,658
BALANCE
123,865 123,250 122,632 122,011 121,388 120,762 120,133 119,501 118,866 118,228 117,587 116,943
PMT
37 38 39 40 41 42 43 44 45 46 47 48 YEAR 4
PRINCIPAL
878 883 889 894 899 904 909 915 920 925 931 937 10,884
INT
132 126 121 116 111 106 100 95 90 84 79 74 1,234
BALANCE
21,678 20,795 19,906 19,012 18,113 17,209 16,300 15,385 14,465 13,540 12,609 11,672
PMT
49 50 51 52 53
PRINCIPAL
647 650 653 656 659
INT
536 533 530 527 524
BALANCE
116,296 115,646 114,993 114,337 113,678
PMT
49 50 51 52 53
PRINCIPAL
942 947 953 958 964
INT
68 63 57 52 46
BALANCE
10,730 9,783 8,830 7,872 6,908
33
54 55 56 57 58 59 60 YEAR 5
662 665 668 671 674 677 677 7,959
521 518 515 512 509 506 502 6,233
113,016 112,351 111,683 111,012 110,338 109,661 108,984
54 55 56 57 58 59 60 YEAR 5
970 975 981 987 992 998 1,004 11,671
40 35 29 23 17 12 5 447
5,938 4,963 3,982 2,995 2,003 1,005 1
34
SENSITIVITY A NA LYSIS SENSITIVITY A NA LYSIS - YEA R 1 - PRO-FORMA SA LES SUMMA RY NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 2 0 702 0 0 428,401
4 2 9 ,1 0 3
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 1 0 858 0 0 523,601
5 2 4 ,4 5 9
SALES
N ew N ew N ew N ew Food & L iquor Sales T O TA L SA L E S
P e ssim istic 1 0 624 0 0 380,801
3 8 1 ,4 2 5
P roje cte d 0 780 0 0 476,001
4 7 6 ,7 8 1
O ptim istic 2 0 936 0 0 571,201
5 7 2 ,1 3 7
COST OF SALES
N ew N ew N ew N ew Food & L iquor Sales T O TA L C O ST O F SA L E S 0 268 0 0 1 1 4 ,2 4 0 1 1 4 ,5 0 8 0 302 0 0 1 2 8 ,5 2 0 1 2 8 ,8 2 2 0 335 0 0 1 4 2 ,8 0 0 1 4 3 ,1 3 5 0 369 0 0 1 5 7 ,0 8 0 1 5 7 ,4 4 9 0 403 0 0 1 7 1 ,3 6 0 1 7 1 ,7 6 3
GROSS MARGIN
N ew N ew N ew N ew Food & L iquor Sales T O TA L G RO SS M A RG I N 0 356 0 0 2 6 6 ,5 6 1 2 6 6 ,9 1 7 0 400 0 0 2 9 9 ,8 8 1 3 0 0 ,2 8 1 - 1 4 2 ,8 0 0 - 1 4 2 ,0 2 0 - 1 4 2 ,8 0 0 - 1 4 2 ,8 0 0 3 3 3 ,2 0 1 3 3 3 ,6 4 6 0 489 0 0 3 6 6 ,5 2 1 3 6 7 ,0 1 0 0 533 0 0 3 9 9 ,8 4 1 4 0 0 ,3 7 4
35
SENSITIVITY A NA LYSIS - YEA R 1 - PRO-FORMA INCOME STA TEMENT NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 2
4 2 9 ,1 0 3 1 2 8 ,8 2 2 3 0 0 ,2 8 1
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 1
5 2 4 ,4 5 9 1 5 7 ,4 4 9 3 6 7 ,0 1 0
TOTAL SALES TOTAL COST OF SALES TOTAL GROSS MARGIN EXPENSES
A c c ounting A dvertis ing / M arketing Bad D ebt Bank C harges Bus ines s L ic ens e Bus ines s N ame Searc h & Regis tration O ther L ic ens es C ons ulting Fees D elivery, Freight & P os tage D eprec iation D ues , Fees , Subs c riptions & Royalties I ns uranc e I nteres t on L oans I nteres t on SH /P rivate L oans L egal Fees M is c ellaneous E xpens es O ffic e Supplies P roperty Tax E xpens e Rent or L eas e Repairs & M aintenanc e Shop Supplies Telephone & C ommunic ations Travel E xpens e U tilities V ehic le E xpens e Wages / Salaries - M G M T Wages / Salaries - E M P Wage Benefits O ther E xpens es T O TA L E XP E N SE S
P e ssim istic 1
3 8 1 ,4 2 5 1 1 4 ,5 0 8 2 6 6 ,9 1 7
P roje cte d
4 7 6 ,7 8 1 1 4 3 ,1 3 5 3 3 3 ,6 4 6
O ptim istic 2
5 7 2 ,1 3 7 1 7 1 ,7 6 3 4 0 0 ,3 7 4
1 ,7 0 0 3 ,6 0 0 954 2 ,4 0 0 101 410 250 0 3 ,9 6 0 1 0 ,9 0 0 0 2 ,4 0 0 1 1 ,3 1 6 0 2 ,0 0 0 840 3 ,0 0 0 6 ,2 0 0 0 1 ,2 0 0 0 1 ,3 2 0 0 3 6 ,3 0 0 1 ,2 0 0 2 5 ,2 0 0 1 2 6 ,0 0 0 1 1 ,5 9 2 0 2 5 2 ,6 5 2 1 4 ,2 6 5 702 1 3 ,5 6 3 2 ,0 3 4 1 1 ,5 2 9
1 ,7 0 0 3 ,6 0 0 954 2 ,4 0 0 101 410 250 0 3 ,9 6 0 1 0 ,9 0 0 0 2 ,4 0 0 1 1 ,1 9 7 0 2 ,0 0 0 840 3 ,0 0 0 6 ,2 0 0 0 1 ,2 0 0 0 1 ,3 2 0 0 3 6 ,3 0 0 1 ,2 0 0 2 4 ,7 2 0 1 2 3 ,6 0 0 1 1 ,3 7 1 0 2 4 9 ,5 3 2 5 0 ,7 4 9 152 5 0 ,5 9 7 7 ,5 9 0 4 3 ,0 0 7
1 ,7 0 0 3 ,6 0 0 954 2 ,4 0 0 101 410 250 0 3 ,9 6 0 1 0 ,9 0 0 0 2 ,4 0 0 1 1 ,0 9 2 0 2 ,0 0 0 840 3 ,0 0 0 6 ,2 0 0 0 1 ,2 0 0 0 1 ,3 2 0 0 3 6 ,3 0 0 1 ,2 0 0 2 4 ,0 0 0 1 2 0 ,0 0 0 1 1 ,0 4 0 0 2 4 4 ,8 6 7 8 8 ,7 7 9 7 8 8 ,7 7 2 1 3 ,3 1 6 7 5 ,4 5 6
1 ,7 0 0 3 ,6 0 0 954 2 ,4 0 0 101 410 250 0 3 ,9 6 0 1 0 ,9 0 0 0 2 ,4 0 0 1 0 ,9 8 7 0 2 ,0 0 0 840 3 ,0 0 0 6 ,2 0 0 0 1 ,2 0 0 0 1 ,3 2 0 0 3 6 ,3 0 0 1 ,2 0 0 2 3 ,2 8 0 1 1 6 ,4 0 0 1 0 ,7 0 9 0 2 4 0 ,2 0 1 1 2 6 ,8 0 9 0 1 2 6 ,8 0 9 1 9 ,0 2 1 1 0 7 ,7 8 8
1 ,7 0 0 3 ,6 0 0 954 2 ,4 0 0 101 410 250 0 3 ,9 6 0 1 0 ,9 0 0 0 2 ,4 0 0 1 0 ,8 6 8 0 2 ,0 0 0 840 3 ,0 0 0 6 ,2 0 0 0 1 ,2 0 0 0 1 ,3 2 0 0 3 6 ,3 0 0 1 ,2 0 0 2 2 ,8 0 0 1 1 4 ,0 0 0 1 0 ,4 8 8 0 2 3 7 ,0 8 1 1 6 3 ,2 9 3 0 1 6 3 ,2 9 3 2 4 ,4 9 4 1 3 8 ,7 9 9
Operating Income Less L/C Interest NET INCOME BFR TAX Less Tax Provision NET INCOME
36
NET INCOME
SENSITIVITY A NA LYSIS - YEA R 1 - PRO-FORMA CA SH FLOW STA TEMENT NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 1 P e ssim istic 2
4 2 9 ,1 0 3 4 2 9 ,1 0 3 0 0 0 0 8 2 ,0 0 0 0 1 9 5 ,7 5 0 1 0 ,9 0 0 1 8 4 ,2 2 6 9 0 1 ,9 7 9
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) P roje cte d
4 7 6 ,7 8 1 4 7 6 ,7 8 1 0 0 0 0 8 2 ,0 0 0 0 1 9 5 ,7 5 0 1 0 ,9 0 0 1 8 9 ,0 5 1 9 5 4 ,4 8 2
O ptim istic 1
5 2 4 ,4 5 9 5 2 4 ,4 5 9 0 0 0 0 8 2 ,0 0 0 0 1 9 5 ,7 5 0 1 0 ,9 0 0 1 9 3 ,8 7 3 1 ,0 0 6 ,9 8 2
TOTAL SALES
C as h Sales 3 0 D ays R.O .A . 6 0 D ays R.O .A . 9 0 D ays R.O .A . O ther R.O .A . C ontributed C as h E quity L oans /L eas es P roc eeds D eprec iation (A dd Bac k) A c c ounts P ayable I nc reas e T O TA L C A SH I N
O ptim istic 2
5 7 2 ,1 3 7 5 7 2 ,1 3 7 0 0 0 0 8 2 ,0 0 0 0 1 9 5 ,7 5 0 1 0 ,9 0 0 1 9 9 ,4 7 2 1 ,0 6 0 ,2 5 9
3 8 1 ,4 2 5 3 8 1 ,4 2 5 0 0 0 0 8 2 ,0 0 0 0 1 9 5 ,7 5 0 1 0 ,9 0 0 1 7 8 ,6 2 9 8 4 8 ,7 0 4
LESS:
I nventory P urc has es C as h E xpens es N on- C as h E xpens es A s s ets P urc has ed D ividends P aid P rinc ipal - L oans /L eas es A c c ount P ayable D ec reas e L /C I nteres t C ontr. C as h Repaid I nc ome Tax P aid 1 3 5 ,5 0 8 2 4 1 ,7 5 2 1 0 ,9 0 0 2 7 2 ,5 0 1 576 1 5 ,1 3 7 1 6 3 ,3 7 1 702 0 2 ,0 3 4 8 4 2 ,4 8 1 6 ,2 2 3 0 6 ,2 2 3 2 0 ,0 0 0 1 3 ,7 7 7 6 ,2 2 3 0 1 5 ,2 5 8 2 1 ,0 0 0 1 4 9 ,8 2 2 2 3 8 ,6 3 2 1 0 ,9 0 0 2 7 2 ,5 0 1 2 ,1 5 0 1 5 ,1 8 1 1 6 8 ,4 2 2 152 0 7 ,5 9 0 8 6 5 ,3 5 0 3 6 ,6 2 9 0 3 6 ,6 2 9 2 0 ,0 0 0 0 3 6 ,6 2 9 0 1 5 ,8 0 4 2 1 ,0 0 0 1 6 4 ,1 3 5 2 3 3 ,9 6 7 1 0 ,9 0 0 2 7 2 ,5 0 1 3 ,7 7 3 1 5 ,2 1 9 1 7 2 ,7 6 7 7 0 1 3 ,3 1 6 8 8 6 ,5 8 5 6 7 ,8 9 7 0 6 7 ,8 9 7 2 0 ,0 0 0 0 6 7 ,8 9 7 0 1 6 ,2 8 4 2 1 ,0 0 0 1 7 8 ,4 4 9 2 2 9 ,3 0 1 1 0 ,9 0 0 2 7 2 ,5 0 1 5 ,3 8 9 1 5 ,2 5 8 1 7 7 ,1 0 3 0 0 1 9 ,0 2 1 9 0 7 ,9 2 2 9 9 ,0 6 0 0 9 9 ,0 6 0 2 0 ,0 0 0 0 9 9 ,0 6 0 0 1 6 ,7 7 0 2 1 ,0 0 0 1 9 2 ,7 6 3 2 2 6 ,1 8 1 1 0 ,9 0 0 2 7 2 ,5 0 1 6 ,9 4 0 1 5 ,3 0 2 1 8 2 ,1 5 8 0 0 2 4 ,4 9 4 9 3 1 ,2 3 9 1 2 9 ,0 2 0 0 1 2 9 ,0 2 0 2 0 ,0 0 0 0 1 2 9 ,0 2 0 0 1 7 ,3 1 4 2 1 ,0 0 0
TOTAL CASH OUT
N E T C A SH G A I N /L O SS C A SH AT STA RT C U M U L AT I V E C A SH L E SS M I N . C A SH BA L . T O TA L L /C RE Q U I RE D
SURPLUS CASH
A C C T. RE C E I V A BL E A C C T. P A Y A BL E I N V E N T O RY L E V E L
37
SENSITIVITY A NA LYSIS - YEA R 1 - PRO-FORMA BA LA NCE SHEET NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 2
3 6 ,6 2 9 0 2 1 ,0 0 0 0 5 7 ,6 2 9
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 1
9 9 ,0 6 0 0 2 1 ,0 0 0 0 1 2 0 ,0 6 0
CURRENT ASSETS
C as h O n H and A c c ounts Rec eivable I nventory O ther C urrent A s s ets
P e ssim istic 1
6 ,2 2 3 0 2 1 ,0 0 0 0 2 7 ,2 2 3
P roje cte d
6 7 ,8 9 7 0 2 1 ,0 0 0 0 8 8 ,8 9 7
O ptim istic 2
1 2 9 ,0 2 0 0 2 1 ,0 0 0 0 1 5 0 ,0 2 0
TOTAL CURRENT ASSETS FIXED ASSETS
Building(s ) Renovations / L eas ehold I mp. M anufac turing / Warehous e E quipment A c c umulated D eprec iation
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 1 0 ,9 0 0 2 6 1 ,6 0 1 2 8 8 ,8 2 4
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 1 0 ,9 0 0 2 6 1 ,6 0 1 3 1 9 ,2 3 0
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 1 0 ,9 0 0 2 6 1 ,6 0 1 3 5 0 ,4 9 8
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 1 0 ,9 0 0 2 6 1 ,6 0 1 3 8 1 ,6 6 1
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 1 0 ,9 0 0 2 6 1 ,6 0 1 4 1 1 ,6 2 1
TOTAL FIXED ASSETS
TO TAL ASSETS
CURRENT LIABILITIES
L ine of C redit U tilized A c c ounts P ayable C urrent P ortion of L .T.D . 0 1 5 ,2 5 8 1 6 ,1 5 1 3 1 ,4 0 9 0 1 5 ,8 0 4 1 6 ,1 8 7 3 1 ,9 9 1 0 1 6 ,2 8 4 1 6 ,2 1 7 3 2 ,5 0 1 0 1 6 ,7 7 0 1 6 ,2 4 9 3 3 ,0 1 9 0 1 7 ,3 1 4 1 6 ,2 8 5 3 3 ,5 9 9
TOTAL CURRENT LONG TERM DEBT
L oans /L eas es - s ee s c hedule L es s C urrent P ortion of L .T.D .
1 8 0 ,6 1 2 1 6 ,1 5 1 1 6 4 ,4 6 1 1 9 5 ,8 7 0
1 8 0 ,5 6 9 1 6 ,1 8 7 1 6 4 ,3 8 2 1 9 6 ,3 7 3
1 8 0 ,5 3 1 1 6 ,2 1 7 1 6 4 ,3 1 4 1 9 6 ,8 1 5
1 8 0 ,4 9 3 1 6 ,2 4 9 1 6 4 ,2 4 4 1 9 7 ,2 6 3
1 8 0 ,4 4 8 1 6 ,2 8 5 1 6 4 ,1 6 3 1 9 7 ,7 6 2
TOTAL LONG TERM DEBT TOTAL LIABILITIES EQUITY
C ontributed C as h (SH L L oans , etc ) Share P urc has e Retained E arnings C urrent Year E arnings L es s D ividends L es s I nc ome Tax E quity - O ther
7 2 ,0 0 0 1 0 ,0 0 0 0 1 3 ,5 6 3 576 2 ,0 3 4 0 9 2 ,9 5 3 2 8 8 ,8 2 3
7 2 ,0 0 0 1 0 ,0 0 0 0 5 0 ,5 9 7 2 ,1 5 0 7 ,5 9 0 0 1 2 2 ,8 5 7 3 1 9 ,2 3 0
7 2 ,0 0 0 1 0 ,0 0 0 0 8 8 ,7 7 2 3 ,7 7 3 1 3 ,3 1 6 0 1 5 3 ,6 8 3 3 5 0 ,4 9 8
7 2 ,0 0 0 1 0 ,0 0 0 0 1 2 6 ,8 0 9 5 ,3 8 9 1 9 ,0 2 1 0 1 8 4 ,3 9 9 3 8 1 ,6 6 2
7 2 ,0 0 0 1 0 ,0 0 0 0 1 6 3 ,2 9 3 6 ,9 4 0 2 4 ,4 9 4 0 2 1 3 ,8 5 9 4 1 1 ,6 2 1
TOTAL EQUITY
TO TAL LIABILITIES & EQ UITY
38
SENSITIVITY A NA LYSIS - YEA R 1 - RA TIO A NA LYSIS NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 1 C O ST O F GO O DS SO LD (%) GR O SS MAR GIN (%) TO TAL EXP ENSES TO SALES (%) NET P R O FIT BFR . TAX TO SALES (%) C UR R ENT R ATIO Q UIC K R ATIO A/R C O LLEC TIO N P ER IO D (DAYS) SALES TO EQ UITY FIXED ASSETS TO EQ UITY C UR R ENT DEBT TO EQ UITY TO TAL DEBT TO EQ UITY R ETUR N O N INVESTMENT AFTER TAX (%) R ETUR N O N NET W O R TH AFTER TAX (%) P LAN SALES VO LUME BR EAK EVEN SALES VO LUME INC LUDES TO TAL EXP ENSES (INC L. DEP R EC IATIO N), P LUS L/C INTER EST, P LUS LO AN P R INC IP LE P AYMENTS, P LUS O W NER S DR AW O R DIVIDENDS BY THE GR O SS MAR GIN P ER C ENTAGE AVER AGE MO NTHLY BR EAK EVEN SALES VO LUME INVENTO R Y TUR NO VER (TIMES)
3 0 .0 % 7 0 .0 % 6 6 .2 % 3 .6 % 0 .9 : 1 0 .2 : 1 0 :1 4 .1 : 1 2 .8 : 1 0 .3 : 1 2 .1 : 1 1 4 .1 % 1 2 .4 % 3 8 1 ,4 2 5
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) P roje cte d
3 0 .0 % 7 0 .0 % 5 1 .4 % 1 8 .6 % 2 .7 : 1 2 .1 : 1 0 :1 3 .1 : 1 1 .7 : 1 0 .2 : 1 1 .3 : 1 9 2 .0 % 4 9 .1 % 4 7 6 ,7 8 1
P e ssim istic 2
3 0 .0 % 7 0 .0 % 5 8 .2 % 1 1 .8 % 1 .8 : 1 1 .1 : 1 0 :1 3 .5 : 1 2 .1 : 1 0 .3 : 1 1 .6 : 1 5 2 .4 % 3 5 .0 % 4 2 9 ,1 0 3
O ptim istic 1
3 0 .0 % 7 0 .0 % 4 5 .8 % 2 4 .2 % 3 .6 : 1 3 .0 : 1 0 :1 2 .8 : 1 1 .4 : 1 0 .2 : 1 1 .1 : 1 1 3 1 .4 % 5 8 .5 % 5 2 4 ,4 5 9
O ptim istic 2
3 0 .0 % 7 0 .0 % 4 1 .4 % 2 8 .5 % 4 .5 : 1 3 .8 : 1 0 :1 2 .7 : 1 1 .2 : 1 0 .2 : 1 0 .9 : 1 1 6 9 .3 % 6 4 .9 % 5 7 2 ,1 3 7
3 6 1 ,9 3 4
3 5 6 ,6 9 1
3 4 9 ,8 2 0
3 4 3 ,1 4 4
3 3 8 ,6 8 7
3 0 ,1 6 1
2 9 ,7 2 4
2 9 ,1 5 2
2 8 ,5 9 5
2 8 ,2 2 4
5 :1
6 :1
7 :1
7 :1
8 :1
39
SENSITIVITY A NA LYSIS - YEA R 2 - PRO-FORMA SA LES SUMMA RY NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 2 0 842 0 0 449,821
4 5 0 ,6 6 3
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 1 0 1,030 0 0 549,781
5 5 0 ,8 1 1
SALES
N ew N ew N ew N ew Food & L iquor Sales T O TA L SA L E S
P e ssim istic 1 0 749 0 0 399,841
4 0 0 ,5 9 0
P roje cte d 0 936 0 0 499,801
5 0 0 ,7 3 7
O ptim istic 2 0 1,123 0 0 599,761
6 0 0 ,8 8 4
COST OF SALES
N ew N ew N ew N ew Food & L iquor Sales T O TA L C O ST O F SA L E S 0 306 0 0 1 1 9 ,9 5 2 1 2 0 ,2 5 8 0 344 0 0 1 3 4 ,9 4 6 1 3 5 ,2 9 0 0 382 0 0 1 4 9 ,9 4 0 1 5 0 ,3 2 2 0 420 0 0 1 6 4 ,9 3 4 1 6 5 ,3 5 5 0 458 0 0 1 7 9 ,9 2 8 1 8 0 ,3 8 7
GROSS MARGIN
N ew N ew N ew N ew Food & L iquor Sales T O TA L G RO SS M A RG I N 0 443 0 0 2 7 9 ,8 8 9 2 8 0 ,3 3 2 0 498 0 0 3 1 4 ,8 7 5 3 1 5 ,3 7 3 0 554 0 0 3 4 9 ,8 6 1 3 5 0 ,4 1 5 0 610 0 0 3 8 4 ,8 4 7 3 8 5 ,4 5 6 0 665 0 0 4 1 9 ,8 3 3 4 2 0 ,4 9 7
40
SENSITIVITY A NA LYSIS - YEA R 2 - PRO-FORMA INCOME STA TEMENT NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 2
4 5 0 ,6 6 3 1 3 5 ,2 9 0 3 1 5 ,3 7 3
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 1
5 5 0 ,8 1 1 1 6 5 ,3 5 5 3 8 5 ,4 5 6
TOTAL SALES TOTAL COST OF SALES TOTAL GROSS MARGIN EXPENSES
A c c ounting A dvertis ing / M arketing Bad D ebt Bank C harges Bus ines s L ic ens e Bus ines s N ame Searc h & Regis tration O ther L ic ens es C ons ulting Fees D elivery, Freight & P os tage D eprec iation D ues , Fees , Subs c riptions & Royalties I ns uranc e I nteres t on L oans I nteres t on SH /P rivate L oans L egal Fees M is c ellaneous E xpens es O ffic e Supplies P roperty Tax E xpens e Rent or L eas e Repairs & M aintenanc e Shop Supplies Telephone & C ommunic ations Travel E xpens e U tilities V ehic le E xpens e Wages / Salaries - M G M T Wages / Salaries - E M P Wage Benefits O ther E xpens es T O TA L E XP E N SE S
P e ssim istic 1
4 0 0 ,5 9 0 1 2 0 ,2 5 8 2 8 0 ,3 3 2
P roje cte d
5 0 0 ,7 3 7 1 5 0 ,3 2 2 3 5 0 ,4 1 5
O ptim istic 2
6 0 0 ,8 8 4 1 8 0 ,3 8 7 4 2 0 ,4 9 7
1 ,7 5 1 1 ,2 3 6 1 ,0 0 1 2 ,4 7 2 104 50 258 0 4 ,0 7 9 2 0 ,4 3 8 0 2 ,4 7 2 1 0 ,5 0 8 0 0 865 3 ,0 9 0 6 ,5 0 0 0 1 ,2 3 6 0 1 ,2 3 6 0 3 7 ,0 8 0 1 ,2 3 6 2 5 ,9 5 6 1 2 9 ,7 8 0 1 1 ,9 4 0 0 2 6 3 ,0 8 8 1 7 ,2 4 4 0 1 7 ,2 4 4 3 ,4 4 9 1 3 ,7 9 5
1 ,7 5 1 1 ,2 3 6 1 ,0 0 1 2 ,4 7 2 104 50 258 0 4 ,0 7 9 2 0 ,4 3 8 0 2 ,4 7 2 1 0 ,2 9 3 0 0 865 3 ,0 9 0 6 ,5 0 0 0 1 ,2 3 6 0 1 ,2 3 6 0 3 7 ,0 8 0 1 ,2 3 6 2 5 ,4 6 2 1 2 7 ,3 0 8 1 1 ,7 1 2 0 2 5 9 ,7 7 9 5 5 ,5 9 4 0 5 5 ,5 9 4 1 1 ,1 1 9 4 4 ,4 7 5
1 ,7 5 1 1 ,2 3 6 1 ,0 0 1 2 ,4 7 2 104 50 258 0 4 ,0 7 9 2 0 ,4 3 8 0 2 ,4 7 2 1 0 ,0 9 3 0 0 865 3 ,0 9 0 6 ,5 0 0 0 1 ,2 3 6 0 1 ,2 3 6 0 3 7 ,0 8 0 1 ,2 3 6 2 4 ,7 2 0 1 2 3 ,6 0 0 1 1 ,3 7 1 0 2 5 4 ,8 8 8 9 5 ,5 2 7 0 9 5 ,5 2 7 1 9 ,1 0 5 7 6 ,4 2 2
1 ,7 5 1 1 ,2 3 6 1 ,0 0 1 2 ,4 7 2 104 50 258 0 4 ,0 7 9 2 0 ,4 3 8 0 2 ,4 7 2 9 ,8 9 6 0 0 865 3 ,0 9 0 6 ,5 0 0 0 1 ,2 3 6 0 1 ,2 3 6 0 3 7 ,0 8 0 1 ,2 3 6 2 3 ,9 7 8 1 1 9 ,8 9 2 1 1 ,0 3 0 0 2 5 0 ,0 0 1 1 3 5 ,4 5 5 0 1 3 5 ,4 5 5 2 7 ,0 9 1 1 0 8 ,3 6 4
1 ,7 5 1 1 ,2 3 6 1 ,0 0 1 2 ,4 7 2 104 50 258 0 4 ,0 7 9 2 0 ,4 3 8 0 2 ,4 7 2 9 ,6 8 7 0 0 865 3 ,0 9 0 6 ,5 0 0 0 1 ,2 3 6 0 1 ,2 3 6 0 3 7 ,0 8 0 1 ,2 3 6 2 3 ,4 8 4 1 1 7 ,4 2 0 1 0 ,8 0 2 0 2 4 6 ,6 9 9 1 7 3 ,7 9 8 0 1 7 3 ,7 9 8 3 4 ,7 6 0 1 3 9 ,0 3 8
Operating Income Less L/C Interest NET INCOME BFR TAX Less Tax Provision NET INCOME
41
NET INCOME
SENSITIVITY A NA LYSIS - YEA R 2 - PRO-FORMA CA SH FLOW STA TEMENT NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 1 P e ssim istic 2
4 5 0 ,6 6 3 4 5 0 ,6 6 3 0 0 0 0 0 0 0 2 0 ,4 3 8 1 8 7 ,8 1 6 6 5 8 ,9 1 7
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) P roje cte d
5 0 0 ,7 3 7 5 0 0 ,7 3 7 0 0 0 0 0 0 0 2 0 ,4 3 8 1 9 2 ,8 8 6 7 1 4 ,0 6 1
O ptim istic 1
5 5 0 ,8 1 1 5 5 0 ,8 1 1 0 0 0 0 0 0 0 2 0 ,4 3 8 1 9 7 ,9 5 9 7 6 9 ,2 0 8
TOTAL SALES
C as h Sales 3 0 D ays R.O .A . 6 0 D ays R.O .A . 9 0 D ays R.O .A . O ther R.O .A . C ontributed C as h E quity L oans /L eas es P roc eeds D eprec iation (A dd Bac k) A c c ounts P ayable I nc reas e T O TA L C A SH I N
O ptim istic 2
6 0 0 ,8 8 4 6 0 0 ,8 8 4 0 0 0 0 0 0 0 2 0 ,4 3 8 2 0 3 ,8 2 4 8 2 5 ,1 4 6
4 0 0 ,5 9 0 4 0 0 ,5 9 0 0 0 0 0 0 0 0 2 0 ,4 3 8 1 8 1 ,9 5 4 6 0 2 ,9 8 2
LESS:
I nventory P urc has es C as h E xpens es N on- C as h E xpens es A s s ets P urc has ed D ividends P aid P rinc ipal - L oans /L eas es A c c ount P ayable D ec reas e L /C I nteres t C ontr. C as h Repaid I nc ome Tax P aid 1 2 1 ,2 5 8 2 4 2 ,6 5 0 2 0 ,4 3 8 0 0 1 6 ,1 5 1 1 8 2 ,0 4 9 0 0 3 ,4 4 9 5 8 5 ,9 9 5 1 6 ,9 8 7 6 ,2 2 3 2 3 ,2 1 0 2 0 ,0 0 0 0 2 3 ,2 1 0 0 1 5 ,1 6 3 2 2 ,0 0 0 1 3 6 ,2 9 0 2 3 9 ,3 4 1 2 0 ,4 3 8 0 0 1 6 ,1 8 7 1 8 7 ,9 6 9 0 0 1 1 ,1 1 9 6 1 1 ,3 4 4 4 7 ,5 7 3 3 6 ,6 2 9 8 4 ,2 0 2 2 0 ,0 0 0 0 8 4 ,2 0 2 0 1 5 ,6 5 1 2 2 ,0 0 0 1 5 1 ,3 2 2 2 3 4 ,4 5 0 2 0 ,4 3 8 0 0 1 6 ,2 1 7 1 9 3 ,0 9 6 0 0 1 9 ,1 0 5 6 3 4 ,6 2 8 7 9 ,4 3 3 6 7 ,8 9 7 1 4 7 ,3 3 0 2 0 ,0 0 0 0 1 4 7 ,3 3 0 0 1 6 ,0 7 4 2 2 ,0 0 0 1 6 6 ,3 5 5 2 2 9 ,5 6 3 2 0 ,4 3 8 0 0 1 6 ,2 4 9 1 9 8 ,2 3 2 0 0 2 7 ,0 9 1 6 5 7 ,9 2 8 1 1 1 ,2 8 0 9 9 ,0 6 0 2 1 0 ,3 4 0 2 0 ,0 0 0 0 2 1 0 ,3 4 0 0 1 6 ,4 9 7 2 2 ,0 0 0 1 8 1 ,3 8 7 2 2 6 ,2 6 1 2 0 ,4 3 8 0 0 1 6 ,2 8 5 2 0 4 ,1 5 3 0 0 3 4 ,7 6 0 6 8 3 ,2 8 4 1 4 1 ,8 6 2 1 2 9 ,0 2 0 2 7 0 ,8 8 2 2 0 ,0 0 0 0 2 7 0 ,8 8 2 0 1 6 ,9 8 5 2 2 ,0 0 0
TOTAL CASH OUT
N E T C A SH G A I N /L O SS C A SH AT STA RT C U M U L AT I V E C A SH L E SS M I N . C A SH BA L . T O TA L L /C RE Q U I RE D
SURPLUS CASH
A C C T. RE C E I V A BL E A C C T. P A Y A BL E I N V E N T O RY L E V E L
42
SENSITIVITY A NA LYSIS - YEA R 2 - PRO-FORMA BA LA NCE SHEET NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 2
8 4 ,2 0 2 0 2 2 ,0 0 0 0 1 0 6 ,2 0 2
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 1
2 1 0 ,3 4 0 0 2 2 ,0 0 0 0 2 3 2 ,3 4 0
CURRENT ASSETS
C as h O n H and A c c ounts Rec eivable I nventory O ther C urrent A s s ets
P e ssim istic 1
2 3 ,2 1 0 0 2 2 ,0 0 0 0 4 5 ,2 1 0
P roje cte d
1 4 7 ,3 3 0 0 2 2 ,0 0 0 0 1 6 9 ,3 3 0
O ptim istic 2
2 7 0 ,8 8 2 0 2 2 ,0 0 0 0 2 9 2 ,8 8 2
TOTAL CURRENT ASSETS FIXED ASSETS
Building(s ) Renovations / L eas ehold I mp. M anufac turing / Warehous e E quipment A c c umulated D eprec iation
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 3 1 ,3 3 8 2 4 1 ,1 6 3 2 8 6 ,3 7 3
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 3 1 ,3 3 8 2 4 1 ,1 6 3 3 4 7 ,3 6 5
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 3 1 ,3 3 8 2 4 1 ,1 6 3 4 1 0 ,4 9 3
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 3 1 ,3 3 8 2 4 1 ,1 6 3 4 7 3 ,5 0 3
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 3 1 ,3 3 8 2 4 1 ,1 6 3 5 3 4 ,0 4 5
TOTAL FIXED ASSETS
TO TAL ASSETS
CURRENT LIABILITIES
L ine of C redit U tilized A c c ounts P ayable C urrent P ortion of L .T.D . 0 1 5 ,1 6 3 1 7 ,2 3 3 3 2 ,3 9 6 0 1 5 ,6 5 1 1 7 ,2 6 1 3 2 ,9 1 2 0 1 6 ,0 7 4 1 7 ,2 8 2 3 3 ,3 5 6 0 1 6 ,4 9 7 1 7 ,3 0 6 3 3 ,8 0 3 0 1 6 ,9 8 5 1 7 ,3 3 3 3 4 ,3 1 8
TOTAL CURRENT LONG TERM DEBT
L oans /L eas es - s ee s c hedule L es s C urrent P ortion of L .T.D .
1 6 4 ,4 6 1 1 7 ,2 3 3 1 4 7 ,2 2 8 1 7 9 ,6 2 4
1 6 4 ,3 8 2 1 7 ,2 6 1 1 4 7 ,1 2 1 1 8 0 ,0 3 3
1 6 4 ,3 1 4 1 7 ,2 8 2 1 4 7 ,0 3 2 1 8 0 ,3 8 8
1 6 4 ,2 4 4 1 7 ,3 0 6 1 4 6 ,9 3 8 1 8 0 ,7 4 1
1 6 4 ,1 6 3 1 7 ,3 3 3 1 4 6 ,8 3 0 1 8 1 ,1 4 8
TOTAL LONG TERM DEBT TOTAL LIABILITIES EQUITY
C ontributed C as h (SH L L oans , etc ) Share P urc has e Retained E arnings C urrent Year E arnings L es s D ividends L es s I nc ome Tax E quity - O ther
7 2 ,0 0 0 1 0 ,0 0 0 1 0 ,9 5 3 1 7 ,2 4 4 0 3 ,4 4 9 0 1 0 6 ,7 4 8 2 8 6 ,3 7 2
7 2 ,0 0 0 1 0 ,0 0 0 4 0 ,8 5 7 5 5 ,5 9 4 0 1 1 ,1 1 9 0 1 6 7 ,3 3 2 3 4 7 ,3 6 5
7 2 ,0 0 0 1 0 ,0 0 0 7 1 ,6 8 3 9 5 ,5 2 7 0 1 9 ,1 0 5 0 2 3 0 ,1 0 5 4 1 0 ,4 9 3
7 2 ,0 0 0 1 0 ,0 0 0 1 0 2 ,3 9 9 1 3 5 ,4 5 5 0 2 7 ,0 9 1 0 2 9 2 ,7 6 3 4 7 3 ,5 0 4
7 2 ,0 0 0 1 0 ,0 0 0 1 3 1 ,8 5 9 1 7 3 ,7 9 8 0 3 4 ,7 6 0 0 3 5 2 ,8 9 7 5 3 4 ,0 4 5
TOTAL EQUITY
TO TAL LIABILITIES & EQ UITY
43
SENSITIVITY A NA LYSIS - YEA R 2 - RA TIO A NA LYSIS NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 1 C O ST O F GO O DS SO LD (%) GR O SS MAR GIN (%) TO TAL EXP ENSES TO SALES (%) NET P R O FIT BFR . TAX TO SALES (%) C UR R ENT R ATIO Q UIC K R ATIO A/R C O LLEC TIO N P ER IO D (DAYS) SALES TO EQ UITY FIXED ASSETS TO EQ UITY C UR R ENT DEBT TO EQ UITY TO TAL DEBT TO EQ UITY R ETUR N O N INVESTMENT AFTER TAX (%) R ETUR N O N NET W O R TH AFTER TAX (%) P LAN SALES VO LUME BR EAK EVEN SALES VO LUME INC LUDES TO TAL EXP ENSES (INC L. DEP R EC IATIO N), P LUS L/C INTER EST, P LUS LO AN P R INC IP LE P AYMENTS, P LUS O W NER S DR AW O R DIVIDENDS BY THE GR O SS MAR GIN P ER C ENTAGE AVER AGE MO NTHLY BR EAK EVEN SALES VO LUME INVENTO R Y TUR NO VER (TIMES)
3 0 .0 % 7 0 .0 % 6 5 .7 % 4 .3 % 1 .4 : 1 0 .7 : 1 0 :1 3 .8 : 1 2 .3 : 1 0 .3 : 1 1 .7 : 1 1 6 .8 % 1 2 .9 % 4 0 0 ,5 9 0
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) P roje cte d
3 0 .0 % 7 0 .0 % 5 0 .9 % 1 9 .1 % 5 .1 : 1 4 .4 : 1 0 :1 2 .2 : 1 1 .0 : 1 0 .1 : 1 0 .8 : 1 9 3 .2 % 3 3 .2 % 5 0 0 ,7 3 7
P e ssim istic 2
3 0 .0 % 7 0 .0 % 5 7 .6 % 1 2 .3 % 3 .2 : 1 2 .6 : 1 0 :1 2 .7 : 1 1 .4 : 1 0 .2 : 1 1 .1 : 1 5 4 .2 % 2 6 .6 % 4 5 0 ,6 6 3
O ptim istic 1
3 0 .0 % 7 0 .0 % 4 5 .4 % 2 4 .6 % 6 .9 : 1 6 .2 : 1 0 :1 1 .9 : 1 0 .8 : 1 0 .1 : 1 0 .6 : 1 1 3 2 .2 % 3 7 .0 % 5 5 0 ,8 1 1
O ptim istic 2
3 0 .0 % 7 0 .0 % 4 1 .1 % 2 8 .9 % 8 .5 : 1 7 .9 : 1 0 :1 1 .7 : 1 0 .7 : 1 0 .1 : 1 0 .5 : 1 1 6 9 .6 % 3 9 .4 % 6 0 0 ,8 8 4
3 7 5 ,8 4 0
3 7 1 ,1 1 3
3 6 4 ,1 2 6
3 5 7 ,1 4 4
3 5 2 ,4 2 7
3 1 ,3 2 0
3 0 ,9 2 6
3 0 ,3 4 4
2 9 ,7 6 2
2 9 ,3 6 9
5 :1
6 :1
7 :1
8 :1
8 :1
44
SENSITIVITY A NA LYSIS - YEA R 3 - PRO-FORMA SA LES SUMMA RY NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 2 0 1,217 0 0 524,791
5 2 6 ,0 0 8
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 1 0 1,217 0 0 524,791
5 2 6 ,0 0 8
SALES
N ew N ew N ew N ew Food & L iquor Sales T O TA L SA L E S
P e ssim istic 1 0 1,217 0 0 524,791
5 2 6 ,0 0 8
P roje cte d 0 1,217 0 0 524,791
5 2 6 ,0 0 8
O ptim istic 2 0 1,217 0 0 524,791
5 2 6 ,0 0 8
COST OF SALES
N ew N ew N ew N ew Food & L iquor Sales T O TA L C O ST O F SA L E S 0 462 0 0 1 5 7 ,4 3 7 1 5 7 ,8 9 9 0 462 0 0 1 5 7 ,4 3 7 1 5 7 ,8 9 9 0 462 0 0 1 5 7 ,4 3 7 1 5 7 ,8 9 9 0 462 0 0 1 5 7 ,4 3 7 1 5 7 ,8 9 9 0 462 0 0 1 5 7 ,4 3 7 1 5 7 ,8 9 9
GROSS MARGIN
N ew N ew N ew N ew Food & L iquor Sales T O TA L G RO SS M A RG I N 0 755 0 0 3 6 7 ,3 5 4 2 8 0 ,3 3 2 0 755 0 0 3 6 7 ,3 5 4 2 8 0 ,3 3 2 0 755 0 0 3 6 7 ,3 5 4 3 5 0 ,4 1 5 0 755 0 0 3 6 7 ,3 5 4 3 8 5 ,4 5 6 0 755 0 0 3 6 7 ,3 5 4 4 2 0 ,4 9 7
45
SENSITIVITY A NA LYSIS - YEA R 3 - PRO-FORMA INCOME STA TEMENT NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 2
5 2 6 ,0 0 8 1 5 7 ,8 9 9 3 1 5 ,3 7 3
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 1
5 2 6 ,0 0 8 1 5 7 ,8 9 9 3 8 5 ,4 5 6
TOTAL SALES TOTAL COST OF SALES TOTAL GROSS MARGIN EXPENSES
A c c ounting A dvertis ing / M arketing Bad D ebt Bank C harges Bus ines s L ic ens e Bus ines s N ame Searc h & Regis tration O ther L ic ens es C ons ulting Fees D elivery, Freight & P os tage D eprec iation D ues , Fees , Subs c riptions & Royalties I ns uranc e I nteres t on L oans I nteres t on SH /P rivate L oans L egal Fees M is c ellaneous E xpens es O ffic e Supplies P roperty Tax E xpens e Rent or L eas e Repairs & M aintenanc e Shop Supplies Telephone & C ommunic ations Travel E xpens e U tilities V ehic le E xpens e Wages / Salaries - M G M T Wages / Salaries - E M P Wage Benefits O ther E xpens es T O TA L E XP E N SE S
P e ssim istic 1
5 2 6 ,0 0 8 1 5 7 ,8 9 9 2 8 0 ,3 3 2
P roje cte d
5 2 6 ,0 0 8 1 5 7 ,8 9 9 3 5 0 ,4 1 5
O ptim istic 2
5 2 6 ,0 0 8 1 5 7 ,8 9 9 4 2 0 ,4 9 7
1 ,8 0 3 1 ,2 7 4 1 ,0 5 2 2 ,5 4 6 107 50 266 0 4 ,2 0 1 1 7 ,9 4 4 0 2 ,5 4 6 9 ,2 1 9 0 0 891 3 ,1 8 3 6 ,6 9 5 0 1 ,2 7 3 0 1 ,2 7 3 0 3 8 ,1 9 3 1 ,2 7 3 2 5 ,4 6 2 1 2 7 ,3 0 8 1 1 ,7 1 2 0 2 5 8 ,2 7 1 1 0 9 ,8 3 8 0 1 0 9 ,8 3 8 2 1 ,9 6 8 8 7 ,8 7 0
1 ,8 0 3 1 ,2 7 4 1 ,0 5 2 2 ,5 4 6 107 50 266 0 4 ,2 0 1 1 7 ,9 4 4 0 2 ,5 4 6 9 ,1 1 7 0 0 891 3 ,1 8 3 6 ,6 9 5 0 1 ,2 7 3 0 1 ,2 7 3 0 3 8 ,1 9 3 1 ,2 7 3 2 5 ,4 6 2 1 2 7 ,3 0 8 1 1 ,7 1 2 0 2 5 8 ,1 6 9 1 0 9 ,9 4 0 0 1 0 9 ,9 4 0 2 1 ,9 8 8 8 7 ,9 5 2
1 ,8 0 3 1 ,2 7 4 1 ,0 5 2 2 ,5 4 6 107 50 266 0 4 ,2 0 1 1 7 ,9 4 4 0 2 ,5 4 6 9 ,0 2 8 0 0 891 3 ,1 8 3 6 ,6 9 5 0 1 ,2 7 3 0 1 ,2 7 3 0 3 8 ,1 9 3 1 ,2 7 3 2 5 ,4 6 2 1 2 7 ,3 0 8 1 1 ,7 1 2 0 2 5 8 ,0 8 0 1 1 0 ,0 2 9 0 1 1 0 ,0 2 9 2 2 ,0 0 6 8 8 ,0 2 3
1 ,8 0 3 1 ,2 7 4 1 ,0 5 2 2 ,5 4 6 107 50 266 0 4 ,2 0 1 1 7 ,9 4 4 0 2 ,5 4 6 8 ,9 4 0 0 0 891 3 ,1 8 3 6 ,6 9 5 0 1 ,2 7 3 0 1 ,2 7 3 0 3 8 ,1 9 3 1 ,2 7 3 2 5 ,4 6 2 1 2 7 ,3 0 8 1 1 ,7 1 2 0 2 5 7 ,9 9 2 1 1 0 ,1 1 7 0 1 1 0 ,1 1 7 2 2 ,0 2 3 8 8 ,0 9 4
1 ,8 0 3 1 ,2 7 4 1 ,0 5 2 2 ,5 4 6 107 50 266 0 4 ,2 0 1 1 7 ,9 4 4 0 2 ,5 4 6 8 ,8 3 8 0 0 891 3 ,1 8 3 6 ,6 9 5 0 1 ,2 7 3 0 1 ,2 7 3 0 3 8 ,1 9 3 1 ,2 7 3 2 5 ,4 6 2 1 2 7 ,3 0 8 1 1 ,7 1 2 0 2 5 7 ,8 9 0 1 1 0 ,2 1 9 0 1 1 0 ,2 1 9 2 2 ,0 4 4 8 8 ,1 7 5
Operating Income Less L/C Interest NET INCOME BFR TAX Less Tax Provision NET INCOME
46
NET INCOME
SENSITIVITY A NA LYSIS - YEA R 3 - PRO-FORMA CA SH FLOW STA TEMENT NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 1 P e ssim istic 2
5 2 6 ,0 0 8 5 2 6 ,0 0 8 0 0 0 0 0 0 0 1 7 ,9 4 4 2 0 0 ,0 6 2 7 4 4 ,0 1 4
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) P roje cte d
5 2 6 ,0 0 8 5 2 6 ,0 0 8 0 0 0 0 0 0 0 1 7 ,9 4 4 2 0 0 ,0 1 8 7 4 3 ,9 7 0
O ptim istic 1
5 2 6 ,0 0 8 5 2 6 ,0 0 8 0 0 0 0 0 0 0 1 7 ,9 4 4 1 9 9 ,9 7 4 7 4 3 ,9 2 6
TOTAL SALES
C as h Sales 3 0 D ays R.O .A . 6 0 D ays R.O .A . 9 0 D ays R.O .A . O ther R.O .A . C ontributed C as h E quity L oans /L eas es P roc eeds D eprec iation (A dd Bac k) A c c ounts P ayable I nc reas e T O TA L C A SH I N
O ptim istic 2
5 2 6 ,0 0 8 5 2 6 ,0 0 8 0 0 0 0 0 0 0 1 7 ,9 4 4 1 9 9 ,9 2 2 7 4 3 ,8 7 4
5 2 6 ,0 0 8 5 2 6 ,0 0 8 0 0 0 0 0 0 0 1 7 ,9 4 4 2 0 0 ,1 1 3 7 4 4 ,0 6 5
LESS:
I nventory P urc has es C as h E xpens es N on- C as h E xpens es A s s ets P urc has ed D ividends P aid P rinc ipal - L oans /L eas es A c c ount P ayable D ec reas e L /C I nteres t C ontr. C as h Repaid I nc ome Tax P aid 1 5 9 ,8 9 9 2 4 0 ,3 2 7 1 7 ,9 4 4 0 4 ,3 9 4 1 7 ,2 3 3 1 9 8 ,6 0 0 0 0 2 1 ,9 6 8 6 6 0 ,3 6 5 8 3 ,7 0 0 2 3 ,2 1 0 1 0 6 ,9 1 0 2 0 ,0 0 0 0 1 0 6 ,9 1 0 0 1 6 ,6 7 6 2 4 ,0 0 0 1 5 9 ,8 9 9 2 4 0 ,2 2 5 1 7 ,9 4 4 0 4 ,3 9 8 1 7 ,2 6 1 1 9 9 ,0 4 1 0 0 2 1 ,9 8 8 6 6 0 ,7 5 6 8 3 ,2 5 8 8 4 ,2 0 2 1 6 7 ,4 6 0 2 0 ,0 0 0 0 1 6 7 ,4 6 0 0 1 6 ,6 7 2 2 4 ,0 0 0 1 5 9 ,8 9 9 2 4 0 ,1 3 6 1 7 ,9 4 4 0 4 ,4 0 1 1 7 ,2 8 2 1 9 9 ,4 2 4 0 0 2 2 ,0 0 6 6 6 1 ,0 9 2 8 2 ,8 7 8 1 4 7 ,3 3 0 2 3 0 ,2 0 8 2 0 ,0 0 0 0 2 3 0 ,2 0 8 0 1 6 ,6 6 8 2 4 ,0 0 0 1 5 9 ,8 9 9 2 4 0 ,0 4 8 1 7 ,9 4 4 0 4 ,4 0 5 1 7 ,3 0 6 1 9 9 ,8 0 6 0 0 2 2 ,0 2 3 6 6 1 ,4 3 1 8 2 ,4 9 5 2 1 0 ,3 4 0 2 9 2 ,8 3 5 2 0 ,0 0 0 0 2 9 2 ,8 3 5 0 1 6 ,6 6 5 2 4 ,0 0 0 1 5 9 ,8 9 9 2 3 9 ,9 4 6 1 7 ,9 4 4 0 4 ,4 0 9 1 7 ,3 3 3 2 0 0 ,2 4 7 0 0 2 2 ,0 4 4 6 6 1 ,8 2 2 8 2 ,0 5 2 2 7 0 ,8 8 2 3 5 2 ,9 3 4 2 0 ,0 0 0 0 3 5 2 ,9 3 4 0 1 6 ,6 6 0 2 4 ,0 0 0
TOTAL CASH OUT
N E T C A SH G A I N /L O SS C A SH AT STA RT C U M U L AT I V E C A SH L E SS M I N . C A SH BA L . T O TA L L /C RE Q U I RE D
SURPLUS CASH
A C C T. RE C E I V A BL E A C C T. P A Y A BL E I N V E N T O RY L E V E L
47
SENSITIVITY A NA LYSIS - YEA R 3 - PRO-FORMA BA LA NCE SHEET NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P roje cte d
1 6 7 ,4 6 0 0 2 4 ,0 0 0 0 1 9 1 ,4 6 0
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) O ptim istic 2
2 9 2 ,8 3 5 0 2 4 ,0 0 0 0 3 1 6 ,8 3 5 3 5 2 ,9 3 4 0 2 4 ,0 0 0 0 3 7 6 ,9 3 4
CURRENT ASSETS
C as h O n H and A c c ounts Rec eivable I nventory O ther C urrent A s s ets
P e ssim istic 1
P e ssim istic 2
1 0 6 ,9 1 0 0 2 4 ,0 0 0 0 1 3 0 ,9 1 0
O ptim istic 1
2 3 0 ,2 0 8 0 2 4 ,0 0 0 0 2 5 4 ,2 0 8
TOTAL CURRENT ASSETS FIXED ASSETS
Building(s ) Renovations / L eas ehold I mp. M anufac turing / Warehous e E quipment A c c umulated D eprec iation
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 4 9 ,2 8 2 2 2 3 ,2 1 9 3 5 4 ,1 2 9
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 4 9 ,2 8 2 2 2 3 ,2 1 9 4 1 4 ,6 7 9
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 4 9 ,2 8 2 2 2 3 ,2 1 9 4 7 7 ,4 2 7
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 4 9 ,2 8 2 2 2 3 ,2 1 9 5 4 0 ,0 5 4
1 5 0 ,0 0 1 6 8 ,0 0 0 5 4 ,5 0 0 4 9 ,2 8 2 2 2 3 ,2 1 9 6 0 0 ,1 5 3
TOTAL FIXED ASSETS
TO TAL ASSETS
CURRENT LIABILITIES
L ine of C redit U tilized A c c ounts P ayable C urrent P ortion of L .T.D . 0 1 6 ,6 7 6 1 8 ,3 9 0 3 5 ,0 6 6 0 1 6 ,6 7 2 1 8 ,4 0 7 3 5 ,0 7 9 0 1 6 ,6 6 8 1 8 ,4 1 8 3 5 ,0 8 6 0 1 6 ,6 6 5 1 8 ,4 3 2 3 5 ,0 9 7 0 1 6 ,6 6 0 1 8 ,4 4 8 3 5 ,1 0 8
TOTAL CURRENT LONG TERM DEBT
L oans /L eas es - s ee s c hedule L es s C urrent P ortion of L .T.D .
1 4 7 ,2 2 8 1 8 ,3 9 0 1 2 8 ,8 3 8 1 6 3 ,9 0 4
1 4 7 ,1 2 1 1 8 ,4 0 7 1 2 8 ,7 1 4 1 6 3 ,7 9 3
1 4 7 ,0 3 2 1 8 ,4 1 8 1 2 8 ,6 1 4 1 6 3 ,7 0 0
1 4 6 ,9 3 8 1 8 ,4 3 2 1 2 8 ,5 0 6 1 6 3 ,6 0 3
1 4 6 ,8 3 0 1 8 ,4 4 8 1 2 8 ,3 8 2 1 6 3 ,4 9 0
TOTAL LONG TERM DEBT TOTAL LIABILITIES EQUITY
C ontributed C as h (SH L L oans , etc ) Share P urc has e Retained E arnings C urrent Year E arnings L es s D ividends L es s I nc ome Tax E quity - O ther
7 2 ,0 0 0 1 0 ,0 0 0 2 4 ,7 4 8 1 0 9 ,8 3 8 4 ,3 9 4 2 1 ,9 6 8 0 1 9 0 ,2 2 4 3 5 4 ,1 2 8
7 2 ,0 0 0 1 0 ,0 0 0 8 5 ,3 3 2 1 0 9 ,9 4 0 4 ,3 9 8 2 1 ,9 8 8 0 2 5 0 ,8 8 6 4 1 4 ,6 7 9
7 2 ,0 0 0 1 0 ,0 0 0 1 4 8 ,1 0 5 1 1 0 ,0 2 9 4 ,4 0 1 2 2 ,0 0 6 0 3 1 3 ,7 2 7 4 7 7 ,4 2 7
7 2 ,0 0 0 1 0 ,0 0 0 2 1 0 ,7 6 3 1 1 0 ,1 1 7 4 ,4 0 5 2 2 ,0 2 3 0 3 7 6 ,4 5 2 5 4 0 ,0 5 5
7 2 ,0 0 0 1 0 ,0 0 0 2 7 0 ,8 9 7 1 1 0 ,2 1 9 4 ,4 0 9 2 2 ,0 4 4 0 4 3 6 ,6 6 3 6 0 0 ,1 5 3
TOTAL EQUITY
TO TAL LIABILITIES & EQ UITY
48
SENSITIVITY A NA LYSIS - YEA R 3 - RA TIO A NA LYSIS NA ME: Sample Restaurant Business Plan PERIOD: December 2012 - November 2013 P e ssim istic 1 C O ST O F GO O DS SO LD (%) GR O SS MAR GIN (%) TO TAL EXP ENSES TO SALES (%) NET P R O FIT BFR . TAX TO SALES (%) C UR R ENT R ATIO Q UIC K R ATIO A/R C O LLEC TIO N P ER IO D (DAYS) SALES TO EQ UITY FIXED ASSETS TO EQ UITY C UR R ENT DEBT TO EQ UITY TO TAL DEBT TO EQ UITY R ETUR N O N INVESTMENT AFTER TAX (%) R ETUR N O N NET W O R TH AFTER TAX (%) P LAN SALES VO LUME BR EAK EVEN SALES VO LUME INC LUDES TO TAL EXP ENSES (INC L. DEP R EC IATIO N), P LUS L/C INTER EST, P LUS LO AN P R INC IP LE P AYMENTS, P LUS O W NER S DR AW O R DIVIDENDS BY THE GR O SS MAR GIN P ER C ENTAGE AVER AGE MO NTHLY BR EAK EVEN SALES VO LUME INVENTO R Y TUR NO VER (TIMES)
3 0 .0 % 7 0 .0 % 4 9 .1 % 2 0 .9 % 3 .7 : 1 3 .0 : 1 0 :1 2 .8 : 1 1 .2 : 1 0 .2 : 1 0 .9 : 1 1 0 7 .2 % 4 6 .2 % 5 2 6 ,0 0 8
DA TE PREPA RED: 08/27/2011 (Unaudited - See Notice to Reader) P roje cte d
3 0 .0 % 7 0 .0 % 4 9 .1 % 2 0 .9 % 7 .2 : 1 6 .6 : 1 0 :1 1 .7 : 1 0 .7 : 1 0 .1 : 1 0 .5 : 1 1 0 7 .3 % 2 8 .1 % 5 2 6 ,0 0 8
P e ssim istic 2
3 0 .0 % 7 0 .0 % 4 9 .1 % 2 0 .9 % 5 .5 : 1 4 .8 : 1 0 :1 2 .1 : 1 0 .9 : 1 0 .1 : 1 0 .7 : 1 1 0 7 .3 % 3 5 .1 % 5 2 6 ,0 0 8
O ptim istic 1
3 0 .0 % 7 0 .0 % 4 9 .0 % 2 0 .9 % 9 .0 : 1 8 .3 : 1 0 :1 1 .4 : 1 0 .6 : 1 0 .1 : 1 0 .4 : 1 1 0 7 .4 % 2 3 .4 % 5 2 6 ,0 0 8
O ptim istic 2
3 0 .0 % 7 0 .0 % 4 9 .0 % 2 1 .0 % 1 0 .7 : 1 1 0 .1 : 1 0 :1 1 .2 : 1 0 .5 : 1 0 .1 : 1 0 .4 : 1 1 0 7 .5 % 2 0 .2 % 5 2 6 ,0 0 8
3 6 8 ,9 5 9
3 6 8 ,8 1 3
3 6 8 ,6 8 6
3 6 8 ,5 6 0
3 6 8 ,4 1 4
3 0 ,7 4 7
3 0 ,7 3 4
3 0 ,7 2 4
3 0 ,7 1 3
3 0 ,7 0 1
7 :1
7 :1
7 :1
7 :1
7 :1
49
PERSONA L FINA NCIA L STA TEMENT - John Doe - PA GE 1 (A s of 08/27/2011) Complete this form for: (1) each proprietor, or (2) each limited partner who owns 20% or more interest and each general partner, or (3) each stockholder owning 20% or more of voting stock, or (4) any person or entiity providing a guaranty on the loan.
N ame Res idenc e A ddres s A ddres s Bus ines s N ame of A pplic ant/Borrower
John Doe 418 He dge W a y Los Ange le s, C a lifornia 55555 Sa m ple R e sta ura nt Busine ss P la n
Bus ines s P hone Res idenc e P hone
555-555-5555
C urrent E mployer if other than Bus ines s N ame
Sa m ple R e sta ura nt Busine ss P la n
Assets
C as h on hand & in Banks Savings A c c ounts I RA or O ther Retirement A c c ount A c c ounts & N otes Rec eivable L ife I ns uranc e - C as h Surrender V alue Stoc ks and Bonds Real E s tate A utomobile - P res ent V alue O ther A s s ets Total A s s ets
Liabilities
25200
52000 106000 0 0 0 250000 23000 0 456200 A c c ounts P ayable N otes P ayable to Banks and O thers I ns tallment A c c ount (A uto)
1200
0 6540 5500
Mo. P a ym e nts -- 219
C redit C ards
Mo. P a ym e nts -- 80
L oan on L ife I ns uranc e M ortgages on Real E s tate U npaid Taxes O ther L iabilities Total L iabilities N E T WO RT H 84000 0 0 97240 358960
Section 1. Source of Income
Salary N et I nves tment I nc ome Real E s tate I nc ome O ther I nc ome
68000
0 680 0
This se ction le ft bla nk
Description of Other Income in Section 1
* Alim ony or child support pa ym e nts ne e d not be disclose d in "O the r Incom e " unle ss it is de sire d to ha ve such pa ym e nts counte d towa rd tota l incom e
Section 2. Note Payable to Banks and Others. (Use attachments if necessary. Each attachment must be identified as
a part of this statement and signed.) Na m e a nd Addre ss of Note holde rs(s) Am ount O wing O rigina l Am ount Monthly P a ym e nt Inte re st R a te Se cure d By
Section 3. Stocks and Bonds. (Use attachments if necessary. Each attachment must be identified as a part of this
statement and signed.) Num be r of Sha re s Na m e of Se curitie s C ost Ma rk e t Va lue Da te of Acquisition
Section 4. Stock in Privately Held Companies. (Use attachments if necessary. Each attachment must be identified as
a part of this statement and signed.) C om pa ny Na m e Num be r of Sha re s Am ount Inve ste d Estim a te d Ma rk e t Va lue
50
PERSONA L FINA NCIA L STA TEMENT - John Doe - PA GE 2
Section 5. Real Estate Owned. (List each parcel separately. Each attachment must be identified as a part of this
statement and signed.) Type O f P rope rty Addre ss Da te P urcha se d O rigina l C ost P re se nt Ma rk e t Va lue Na m e & Addre ss of Mortga ge Holde r House som e whe re 2001 150000 250000 he re
Mortga ge Acct Num be r Mortga ge Ba la nce Monthly P a ym e nt Am ount
444444 84000 618
Section 6. Other Personal Property and Other Assets. (Describe, and if any is pledged as security, state name and
address of lien holder, amount of lien, terms of payment and if delinquent, describe delinquency.) 2010 Ford Ve ntura
Section 7. Accounts and Notes Receivable. (Use attachments if necessary. Each attachment must be identified as a
part of this statement and signed.) From W hom O wing Ba la nce O wing O rigina l Am ount O rigina l Da te Due Da te
Section 8. Unpaid Taxes (Describe in detail, as to type, to whom payable, when due, amount, and to what property, if
any, a tax lien attaches.)
Section 9. Other Liabilities. (Describe in detail.)
loa n on Ve ntura
Section 10. Life Insurance Held. (Give face amount and cash surrender value of policies - name of insurance company
and beneficiaries.)
Signa ture
Da te
SSN/SIN
51
doc_291760180.pdf