Steak Restaurant Business Plan

This plan is highly focused and promises prosperity for investors, owners, managers, and staff. Sales figures are conservative, and actual sales may exceed projections. The Fire Fountain Grille will be profitable from the start and continue to increase sales and profits each year.

The Fire Fountain Grille is a comfortable restaurant designed to make customers feel like VIPs in a world of their own. The decor and theme are inspired by an exterior fountain at the main entrance, featuring cascading water and flaming torches. The show kitchen will also include a custom-made "Fire Fountain", a unique grill with cascading water and flame effects. This spectacle will be visible from the dining room and function as a 48" gas-powered steak grill in the kitchen. The restaurant’s energy and atmosphere derive, in part, from this dazzling feature. By offering an exciting and rewarding dining experience, the Fire Fountain Grille will quickly gain a loyal following.

Steak Restaurant Business Plan Example

1.1 Objectives:

– Achieve sales of $2.3 million with a net profit/sales ratio over 19% in the first full calendar year.

– Open a second unit in the first quarter of year three.

– Open a third unit in the first quarter of year four.

1.2 Mission:

– Fire Fountain Grille exists to generate sales and profits for its investors, owners, managers, and staff while serving its customers.

– Offer delicious meals and beverages in a soothing environment.

– Ensure cheerful, courteous staff who are focused on pleasing customers.

– Treat customers with importance and warmth, striving to become their first choice for entertainment.

– Provide a dignified, fun, and rewarding workplace for staff members.

– Deliver a lucrative return on investment for investors and offer future growth opportunities.

– Treat vendors with loyalty and foster fruitful relationships.

– Be a contributing and supportive member of the community.

1.3 Keys to Success:

– Have a manager greet, visit, or at least make eye contact with customers at every table each night.

– Ensure managers visit tables with questions or feedback and take all necessary steps to satisfy customers.

– Prioritize the success and happiness of staff members.

– Maintain a commitment to excellent quality food and beverages.

Company Summary:

Fire Fountain Grille is a steakhouse concept with a comfortable, upscale ambience featuring signature fountains of flames and water. The menu offers original variations of American favorites, including seasoned steaks, prime rib, roasted caramel chicken, hot gourmet sandwiches, and hearty salads. Beverage options include an impressive wine list, microbrew beers, and festive cocktails. Unit One will be located in a newer standalone building with high visibility on a popular commercial corridor, excellent parking, and easy access from an eight lane thoroughfare.

2.1 Company Ownership:

Fire Fountain Grille – Unit One LP is projected as a Limited Partnership that may consider switching to a stock "C" Corporation or Limited Liability Corporation "LLC" for investment structuring purposes (see section 6.1.1 "Investment Summary"). The number of investors may vary based on SEC "Regulation D" interpretations.

OPERATING PARTNERS:

– General Managing Partner owns 31%.

– Vice Managing Partner for Dining Room and Human Resource Operations owns 9%.

– Vice Managing Partner for Beverage and Entertainment owns 9%.

– Vice Managing Partner for Kitchen and Catering Operations owns 9%.

INVESTMENT PARTNERS:

– Limited Partner Group One owns 14%.

– Limited Partner Group Two owns 14%.

– Limited Partner Group Three owns 14%.

2.2 Start-up Summary:

Fire Fountain Grille, Unit One, will take advantage of an existing structure. Start-up costs will cover converting the structure to suit the concept visually and functionally. This includes expenses for hiring and training staff, revising equipment needs, acquiring smallwares and servicewares, and purchasing inventory and other essentials.

Steak Restaurant Business Plan Example

Start-up Expenses

Legal: $5,000

Stationery, Menus, Brochures: $4,000

Food Inventory: $20,000

Alcohol Inventory: $8,000

Operating Supplies: $5,000

Smallwares: $22,000

Uniforms: $3,000

Linen: $1,500

Two Fire Fountains: $30,000

Kitchen Improvements: $15,000

Leasehold Improvements: $30,000

Exterior Improvements: $10,000

Catering Vehicle & Equipment: $23,000

Signage: $15,000

Liquor License: $4,000

Point Of Sale System: $10,000

Computers & Peripherals: $5,000

Office Furnishings: $1,500

Pre-opening Management Labor: $15,000

Pre-opening Labor/Training: $16,000

Pre-opening Advertising & Marketing: $8,000

Permits & Fees: $3,000

Insurance: $7,500

Rent: $15,000

Research and Development: $5,000

Utility Deposits: $10,000

Cash Reserve: $25,000

Other: $8,000

Total Start-up Expenses: $324,500

Start-up Assets

Cash Required: $580,500

Start-up Inventory: $0

Other Current Assets: $0

Long-term Assets: $65,000

Total Assets: $645,500

Total Requirements: $970,000

Company Locations and Facilities

The Fire Fountain Grille is located in a large stand-alone building with plenty of parking next to the Acres & Acres Mall in Electrumburg, a fast-growing suburb of Starburstville.

Products and Services

The Fire Fountain Grille is a comfortable, inviting restaurant designed to make customers feel like VIPs in a world of their own. The decor and theme revolve around the custom-made "Fire Fountain," a unique show kitchen grill with a cascading water fountain and flame-throwing torches on the dining room side. In the kitchen, it is a sizzling 48" gas-powered steak grill. The energy and atmosphere of the restaurant draw power from the dazzling "Fire Fountain".

The restaurant’s real power and energy come from the attentive and courteous service provided by the floor staff and the delicious steaks and entrees prepared by the kitchen team. Every night, two managers ensure that the kitchen operates smoothly and that all food is prepared perfectly and on time. Another manager attends to the flow of the dining room, providing outstanding customer service. Our floor managers greet every customer during their stay to ensure their satisfaction. Our customer service policy is simple: All customers must leave happy with our service and food!

We offer lunch on Friday, Saturday, and Sunday and have a "late-night seating" from 10:00 pm to 1:00 am on Friday and Saturday. We also provide private dining facilities for group events and full catering services at any location. Take-out food is available for those on the go. Our website provides information on upcoming events, specials, and catering and gift certificates.

The restaurant’s hours of operation are:

– Monday-Thursday: 3:00 pm-10:00 pm

– Friday and Saturday: 11:00 am-1:00 am

– Sunday: 11:00 am-9:00 pm

Competitive Comparison

For comparison purposes, PF Chang’s®, Houston’s®, and TGI Friday’s® are chains that offer fun atmospheres. However, our most competitive edge lies in our managers’ ability to create goodwill among our customers and turn any perceived difficulty into a positive experience. Our steaks and other dishes are prepared with an irresistible combination of flavors and spices that no one else in the industry can match.

Product and Service Description

Our menu includes juicy, thick steaks coated with a secret combination of flavorings and zesty spices. These steaks are grilled to perfection. We also offer prime rib in four portion sizes, butter-roasted and seasoned chicken dishes, fresh grilled seafood, imaginative salads, cold melon chowders, a variety of burgers and sandwiches, tender pork chops, soups with berry barbecue sauces, refreshing fountain drinks, and flaming desserts.

Our bar offers a wide range of American wines, dozens of beers including popular microbrews, festive martinis, margaritas, specialty frozen drinks, and hundreds of cocktails.

Menu

Fire Fountain Grille Menu

Fire Fountain Specialties:

Meals come with a choice of baked tater, sweet tater, red beans n’ rice, veggies, or fries. Also included are fresh baked rolls, butter, and a salad!

– RIBEYE: Big (16 ounces) $16.95 or huge (22 ounces) $22.95

– FIRE FOUNTAIN FILET: Tender 9-ounce filet, lightly seasoned and sizzle-grilled $14.95

– METROPOLITAN STRIP STEAK: 14-ounce Strip steak with Bay Shrimp and Citrus-Bearnaise Sauce $17.95

– NEW YORK STRIP: Classic Strip Cut, seasoned and grilled $13.95

– TOP SIRLOIN: Prime delicate cut, seasoned and grilled to order $11.95

– PRIME RIB: Hand carved cuts, slow-roasted and served with au jus and whipped horseradish sauce:

– 20 ounces – $19.95

– 16 ounces – $16.95

– 12 ounces – $13.95

– 8 ounces – $10.95

Fire Fountain Style of Prime Rib available. Ask your server!

Seafood:

– HONEY/CHILI GLAZED SALMON: Fire-Grilled Salmon brushed with honey-chili glaze and topped with black bean salsa $13.95

– GRILLED SALMON: With your choice of side dish $12.95

– JAMAICAN SNAPPER: Pan charred, topped with a sweet coconut-tomato glaze $11.95

– ROASTED PRAWNS: 12 Grilled Jumbo Shrimp over rice $13.95

– CHICKEN ASTORIA: Breast of chicken topped with Bay Shrimp and asparagus spears, finished with Citrus-Bearnaise sauce $11.95

– FIRE-SMOKE CHICKEN: Robust, entirely dark meat, quarter of a chicken, smoke-roasted, served with Three Berry Barbecue Sauce $12.95

– CARAMEL FLAMED CHICKEN: Tender Chicken breast, buttered and basted with sweet caramel glaze, then charred over an open flame $10.95

Burgers ‘n such:

All burgers come with fries

– THE BACON SPECTACULAR: Broiled 1/3-pound burger with bacon, Cheddar cheese, lettuce, dill pickle, and tomato $5.95

– BURGER BURGER: Juicy 1/2 pounder served on a toasted onion bun with pickle, onion, lettuce, and tomato $4.95 (add cheese $0.50)

– THE HIGHWAYMAN: One entire pound of juicy ground beef with Canadian bacon, Swiss cheese, lettuce, grilled onions, barbecue sauce, and tomato on a giant bun $7.95

– SLOPPY JOE: Sweet ‘n zesty, a mouth-watering favorite! $4.95

– SHAVED PRIME RIB SANDWICH: With smoked bacon-horseradish sauce and smothered with melted Monterey Jack cheese $4.95

– BARBECUE-BEEF: Huge pile of beef, slathered with barbecue sauce and melted Cheddar cheese, served open-faced $4.95

– CHICKEN RANCH SANDWICH: Golden deep-fried chicken served on a kaiser roll with Ranch sauce, lettuce, and tomato $4.95

Appetizers:

– GRILLED CHICKEN STRIPS: Served with Three Berry Barbecue Sauce $4.95

– GRILLED STEAK SKEWERS with Ginger Red Sauce $4.95

– FIRE STICKS: Fried Pepper-Jack cheese with cool Ranch Dip $3.95

– CHILLED MELON CHOWDER: Bowl $2.95, Cup $1.95

– BEER BATTERED SHRIMP with Pineapple Salsa $5.95

– CHICKEN STRIPS with Honey-Dijon Sauce $4.95

From The Fountain:

– Coffee $1.25, Decaf $1.25

– Coke, Root Beer, 7-UP, Diet Coke, Iced Tea $1.50

– Milk, Large $1.50, Small $1.25

– Draft Beers: Pint $2.75, Glass $1.50

– Microbrews: Pint $3.00, Glass $1.95

– Wines: House Glass $3.95, House Carafe $12.00. Please ask your server for a wine list.

Desserts:

– Flaming Fruit Kebabs with ice cream $5.95

– Cherries Jubilee $5.95

– Key Lime Pie $3.95

– Milkshakes $2.95

– Banana Split $5.25

– Ice Cream Sundae $2.50

– Carrot Cake $3.95

– Completely Fat-Free Dessert: Chewy Brownies with Frozen Yogurt $2.95

Just For Kids:

Kids meals come with fries

– Little Burger $3.95

– Chicken Toes $3.95

– Little Steak $5.95

– Cheesaroni $2.95

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– Corny Dog $3.95

– Hot Doggy $3.95

Kids soda pop is free.

Salads:

– SMOKED CHICKEN SALAD: With caramelized Hazel nuts and Ginger-Orange dressing $7.95

– Grilled Sirloin Caesar $7.95

– Grilled Chicken Caesar $7.95

– Grilled Shrimp Caesar $7.95

– Traditional Caesar $2.95

– Fresh Garden Salad $2.95

Dressing choices: Ranch, Bleu Cheese, Catalina, Honey-Mustard, Low-Fat Italian

Chilled Melon Chowder: Bowl $2.95, Cup $1.95

Side of Fries $1.95

Sides of Red Beans ‘n’ Rice or Baked Tater, Sweet Taters, Mashed Taters, or Veggies $1.95

Grilled Onions $1.95

Daily Soup: Bowl $2.95, Cup $1.95

Remember! We offer take-out food for those on the run!

Market Analysis Summary

Electrumburg is a dynamic city located in the rapidly growing southeastern part of the Starburstville metropolitan area. The city is known for its excellent medical and educational institutions, beautiful neighborhoods, easy access to freeways, and a diversified economic base. Electrumburg features master-planned communities, luxury executive homes, older residences in tree-lined neighborhoods, and affordable starter housing. The city has experienced significant population growth, with a 48 percent increase during the 1990s. Today, Electrumburg has a population of over 225,000 and is adjacent to Starburstville with a population of 500,000. The demographics of Electrumburg’s workforce match those of the region, providing an excellent labor pool for businesses. Electrumburg’s location within a vibrant metropolitan area makes it an attractive place to live and establish a business.

Market Segmentation

Fire Fountain Grille, Unit One, is located in Electrumburg. Within a five-mile radius, there are nearly 125,000 people, over 59,000 households, and over 400 businesses. The median income within one mile is over $81,000, $72,000 within three miles, and $60,000 within five miles. Per capita retail spending in this area exceeds $13,000, with total retail spending exceeding $2.8 billion.

The target segments for Fire Fountain Grille are:

1. 30-44 year olds with income in the $40,000-$80,000 range within a five-mile radius

2. 45-59 year olds with income in the $55,000-$90,000 range within a five-mile radius

3. 21-29 year olds with income in the $36,000-$60,000 range within a five-mile radius

4. A combination of age and income ranges mentioned in tiers 1-3, extending the geographic radius to seven miles

5. 60+ year olds within five miles with an income of $65,000+

6. A composite of age ranges 60+, 10-20, and under 10 within a radius of five to seven miles with a mixture of incomes.

Steak Restaurant Business Plan Example

Market Analysis

Potential Customers Year 1 Year 2 Year 3 Year 4 Year 5 CAGR

Ages 30-44 (5 mile radius) 10% 48,000 52,800 58,080 63,888 70,277 10.00%

Ages 45-59 (5 mile radius) 9% 30,000 32,700 35,643 38,851 42,348 9.00%

Ages 21-29 (5 mile radius) 9% 24,000 26,160 28,514 31,080 33,877 9.00%

Ages 60+ (5 mile radius) 7% 42,000 44,940 48,086 51,452 55,054 7.00%

Ages 10-20 (5 mile radius) 5% 30,000 31,500 33,075 34,729 36,465 5.00%

Ages 2-10 (5 mile radius) 2% 26,000 26,520 27,050 27,591 28,143 2.00%

Total 7.41% 200,000 214,620 230,448 247,591 266,164 7.41%

Target Market Segment Strategy

Targeting the 30-44 year old age range in upper middle class areas close to our restaurant serves the needs and requirements of our customers. This aligns with our marketing plan and style of restaurant. The 30-44 age group appreciates quality food and service and has "disposable" income. They value exceptional service, timely service, and mouth-watering food. The upper middle class in this age range is our primary focus and we will market to kids in their schools and community. Research has shown that this age group appreciates the types of dishes we offer.

Our second-tier market group (45-59 / $55,000 – $80,000) will also appreciate our great service, delicious food, and extensive wine list. We will provide a more sophisticated dining experience than other upscale casual dining restaurants.

The 21-29 year old market will find many favorites on our menu, including tantalizing appetizers, spicy steaks, and specialty cocktails and beers. We offer a late-night atmosphere with jazz and food and beverage specials.

The fourth-tier extends the market radius out to a 5-mile area with the same demographics as tiers 1-3.

The 60+ market represents a group with abundant disposable income. They appreciate attentive, efficient service and we offer customization of meals to their preferences.

The sixth-tier group will benefit from our quality approaches and will learn about us through word-of-mouth and community involvement.

Market Trends

In the Starburstville Metro market, visual appeal and location are important trends. Most restaurants overlook targeting kids as a way to market to parents. Our approach is to target kids to get their parents to eat at our restaurant.

Market Growth

Steak restaurants make up less than 5% of the total restaurant market. Service-oriented steak houses have room to grow, as Americans still want meat and potatoes with good service.

Market Needs

The market lacks service-oriented restaurants that value the customer as the number one priority. Our focus on exceptional customer service sets us apart from the competition.

Service Business Analysis

Full-service restaurants with good management, staff, concepts, menus, wine lists, and location have better profit margins than other types of restaurants. A full-service steakhouse should show a bottom line profit of 13% – 25%.

Competition and Buying Patterns

Customer loyalty and positive word of mouth are important factors in customer choice. Building trust and providing exceptional hospitality are key to success in the hospitality business. We have high standards for customer service and professionalism.

Main Competitors

Competition comes from major chains and independent restaurants.

Business Participants

Eating and drinking places can be categorized as fine dining, private clubs, upscale casual, boiler plate casual, neighborhood places, breakfast/lunch/dinner chains, and fast food. We fall into the upscale casual category.

Strategy and Implementation Summary

Emphasize service:

Differentiate ourselves with exceptional service. Offer a clear and viable alternative to other restaurant chains.

Build a relationship-oriented business:

Establish long-term relationships with customers and become their restaurant of choice.

Focus on target markets:

Focus our offerings on specific population groups and sell to quality-conscious customers.

Competitive Edge

Our competitive edge is exceptional customer service. Our recipes are delicious, portions are large, and drinks are satisfying and refreshing.

Marketing Strategy

Key marketing initiatives include kids tours, gift certificate program, direct mail, surprise dinners for radio station DJ’s, charity events, trade shows, eye-catching neons and fountains, high profile interaction with customers, and maintaining high food quality.

Positioning Statement

The Fire Fountain Grille. Sizzling, Refreshing, Exciting! For A Dinner To Remember…

Pricing Strategy

Prices are set to attract customers who prefer quality steak at a reasonable price. Our prices are above chain restaurants like Sizzler, El Paso BBQ, and Black Angus, but below high-end steakhouses like Ruth’s Chris and Morton’s.

Promotion Strategy

We use a mix of promotions and media to spread awareness about the Fire Fountain Grille. This includes direct mail, young people’s tours, eye-catching neons and torches, in-store comp cards, surprise dinners for radio station DJ’s, charity events, trade shows, vintner and chef dinners, high profile interaction with customers, and maintaining excellent service and food quality.

Marketing Programs

Children’s tours are an ongoing program to generate enthusiasm among kids and their parents. We offer a unique experience and treat kids as special customers.

Steak Restaurant Business Plan Example

Steak Restaurant Business Plan Example

Sales Forecast

Sales Forecast
Year 1 Year 2 Year 3 Year 4 Year 5
Sales
Food $1,058,353 $1,935,200 $2,090,016 $2,257,217 $2,437,794
Beverage $43,588 $70,800 $76,464 $82,581 $89,187
Liquor $59,890 $106,200 $114,696 $123,871 $133,781
Beer $83,801 $153,400 $165,672 $178,925 $193,239
Wine $52,325 $94,400 $101,952 $110,108 $118,916
Total Sales $1,297,957 $2,360,000 $2,548,800 $2,752,702 $2,972,917

5.4 Strategic Alliances

The Fire Fountain Grille will align with hotels, movie theatres, live theatres, cab companies, banks, and retail stores in an informational brochure exchange. Each business will have a chance to promote the other businesses at their place of business. Additionally, our respective businesses will barter with each other, using gift certificates and comps.

5.5 Milestones

The milestone table is set up as a flow-chart. We opted to exclude budgeted dollars in the milestone category because we detailed these dollars in the start-up table. The milestone table is specific in detail, allowing for the smooth flow of functions necessary to set up the restaurant on schedule for the Grand Opening. Each function is timed to coincide with the proper execution and time needed to complete each task. Each Managing Partner has specific duties assigned to his area of expertise. The end of the milestone table also shows the beginning of the 2004 marketing plan.

Milestones

Milestones
Start Date End Date Budget Manager Department
Office/Computer Supplies 4/1/2004 4/5/2004 $0 MP 1 Finance/Ops.
Install Accounting Programs 4/1/2004 4/5/2004 $0 MP 1 Finance/Ops.
Set Up Utility Accounts 4/1/2004 4/5/2004 $0 MP 1 Finance/Ops.
Finan./Legal/Ins. Accounts 4/1/2004 4/5/2004 $0 MP 1 Finance/Ops.
Expedite Liquor License 4/1/2004 4/5/2004 $0 MP 1 Finance/Ops.
Order POS System 4/1/2004 4/5/2004 $0 MP 1 Finance/Ops.
Begin Screening/Hiring 4/1/2004 4/5/2004 $0 MP 4 Personnel
Order Kitchen Equipment 4/1/2004 4/5/2004 $0 MP 1 Kitchen
Order Dining Room Equip 4/1/2004 4/5/2004 $0 MP 1 Finance/Ops.
Order Fountain & Decos 4/1/2004 4/7/2004 $0 MP 1 Finance/Ops.
Computerize Food Accts. 4/1/2004 4/7/2004 $0 MP 3 Kitchen
All Other Vendor Accounts 4/1/2004 4/7/2004 $0 MP 3 Kitchen
Produce Brochures 4/1/2004 4/7/2004 $0 MP 4 Marketing
Brochures To Printers 4/1/2004 4/7/2004 $0 MP 4 Marketing
Order Smallwares 4/2/2004 4/7/2004 $0 MP 3 Kitchen
Invites To Opening Events 4/2/2004 4/7/2004 $0 MP 4 Marketing
Dates Final Inspections 4/2/2004 4/10/2004 $0 MP 1 Finance/Ops.
First Hiring Goals Attained 4/2/2004 4/10/2004 $0 MP 4 Personnel
Signs/Exterior Neons 4/2/2004 4/10/2004 $0 MP 1 Finance/Ops.
Hire Tradesmen 4/2/2004 4/10/2004 $0 MP 2 Start-up
Purchase Catering Vehicle 4/8/2004 4/10/2004 $0 MP 2 Start-up
Alcohol Accounts 4/8/2004 4/10/2004 $0 MP 2 Beverages
Rec/Install Kitch Equipment 4/8/2004 4/16/2004 $0 MP 3 Kitchen
Install Dining Furn 4/8/2004 4/16/2004 $0 MP 2 Start-up
Install Fountain/Decos 4/8/2004 4/16/2004 $0 MP 4 Start-up
Install Signs & Neons 4/8/2004 4/16/2004 $0 MP 2 Start-up
Train POS System 4/8/2004 4/16/2004 $0 MP 1 Finance/Ops.
Final Test Of All Equipment 4/15/2004 4/16/2004 $0 MP 1 Finance/Ops.
Order Dry Goods 4/15/2004 4/18/2004 $0 MP 3 Kitchen
Building & Fire Inspect 4/15/2004 4/18/2004 $0 MP 2 Start-up
Receive Smallwares 4/15/2004 4/18/2004 $0 MP 3 Kitchen
Health Dept. Inspection 4/15/2004 4/15/2004 $0 MP 3 Kitchen
Receive Dry Goods 4/15/2004 4/15/2004 $0 MP 3 Kitchen
2nd Hiring Goals 4/15/2004 4/15/2004 $0 MP 4 Personnel
Place 1st PFG (food) Order 4/21/2004 4/21/2004 $0 MP 3 Kitchen
Place 1st Alcohol Orders 4/21/2004 4/21/2004 $0 MP 2 Beverages
Begin Training FOH Staff 5/1/2004 5/15/2004 $0 MP 4 Personnel
Begin Training Bar Staff 5/1/2004 5/15/2004 $0 MP 2 Beverages
Begin Training Kitchen Staff 5/1/2004 5/15/2004 $0 MP 3 Kitchen
1st Produ/Dairy/B

Personnel Plan

Production Personnel

– Assistant Chef: $1,750 (Year 1), $3,000 (Year 2), $3,036 (Year 3), $3,121 (Year 4), $3,184 (Year 5)

– Lead Cook/Grill: $10,340 (Year 1), $17,725 (Year 2), $18,079 (Year 3), $18,441 (Year 4), $18,809 (Year 5)

– Grill Two: $4,180 (Year 1), $7,165 (Year 2), $7,308 (Year 3), $7,454 (Year 4), $7,603 (Year 5)

– Broiler Cook One: $10,240 (Year 1), $17,554 (Year 2), $17,905 (Year 3), $18,263 (Year 4), $18,628 (Year 5)

– Broiler Cook Two: $4,180 (Year 1), $7,165 (Year 2), $7,308 (Year 3), $7,454 (Year 4), $8,050 (Year 5)

– Fry Cook One: $8,600 (Year 1), $14,742 (Year 2), $15,037 (Year 3), $15,338 (Year 4), $15,644 (Year 5)

– Fry Cook Two: $4,300 (Year 1), $7,371 (Year 2), $7,518 (Year 3), $7,668 (Year 4), $7,822 (Year 5)

– Wheel Man One: $4,300 (Year 1), $7,371 (Year 2), $7,518 (Year 3), $7,668 (Year 4), $7,822 (Year 5)

– Wheel Man Two: $2,780 (Year 1), $4,765 (Year 2), $4,860 (Year 3), $4,957 (Year 4), $5,056 (Year 5)

– Salad Cook One: $8,600 (Year 1), $14,742 (Year 2), $15,037 (Year 3), $15,338 (Year 4), $15,644 (Year 5)

– Salad Cook Two: $4,300 (Year 1), $7,371 (Year 2), $7,518 (Year 3), $7,668 (Year 4), $7,822 (Year 5)

– Prep Cook One: $8,260 (Year 1), $14,160 (Year 2), $14,443 (Year 3), $14,732 (Year 4), $15,026 (Year 5)

– Prep Cook Two: $8,260 (Year 1), $14,160 (Year 2), $14,443 (Year 3), $14,732 (Year 4), $15,026 (Year 5)

– Prep Cook Three: $8,260 (Year 1), $14,160 (Year 2), $14,443 (Year 3), $14,732 (Year 4), $15,026 (Year 5)

– Dish One: $7,440 (Year 1), $12,754 (Year 2), $13,009 (Year 3), $13,269 (Year 4), $13,534 (Year 5)

– Dish Two: $4,350 (Year 1), $7,371 (Year 2), $7,518 (Year 3), $7,668 (Year 4), $7,882 (Year 5)

– Subtotal: $100,140 (Year 1), $171,576 (Year 2), $174,980 (Year 3), $178,503 (Year 4), $182,578 (Year 5)

Sales and Marketing Personnel

– One (1) Floor Supervisor: $1,980 (Year 1), $3,360 (Year 2), $3,427 (Year 3), $3,495 (Year 4), $3,564 (Year 5)

– One (1) Window Expediter: $3,380 (Year 1), $5,760 (Year 2), $5,875 (Year 3), $5,992 (Year 4), $6,111 (Year 5)

– Ten (10) Full-time Servers: $27,264 (Year 1), $46,000 (Year 2), $46,000 (Year 3), $46,000 (Year 4), $46,000 (Year 5)

– Ten (10) Part-time Servers: $13,632 (Year 1), $23,004 (Year 2), $23,004 (Year 3), $23,004 (Year 4), $23,004 (Year 5)

– Four (4) Full-time Bartenders: $15,940 (Year 1), $26,880 (Year 2), $26,880 (Year 3), $26,880 (Year 4), $26,880 (Year 5)

– Two (2) Full-time Hostesses: $5,120 (Year 1), $8,640 (Year 2), $8,640 (Year 3), $8,640 (Year 4), $8,640 (Year 5)

– Three (3) Part-time Hostesses: $2,560 (Year 1), $4,320 (Year 2), $4,320 (Year 3), $4,320 (Year 4), $4,320 (Year 5)

– Four (4) Bussers: $2,500 (Year 1), $4,200 (Year 2), $4,200 (Year 3), $4,200 (Year 4), $4,200 (Year 5)

– Food Runner: $3,500 (Year 1), $6,000 (Year 2), $6,000 (Year 3), $6,000 (Year 4), $0 (Year 5)

– Subtotal: $75,876 (Year 1), $128,164 (Year 2), $128,346 (Year 3), $128,531 (Year 4), $122,719 (Year 5)

General and Administrative Personnel

– Managing Partner 1: $17,500 (Year 1), $30,000 (Year 2), $30,000 (Year 3), $30,000 (Year 4), $30,000 (Year 5)

– Managing Partner 2: $17,500 (Year 1), $30,000 (Year 2), $30,000 (Year 3), $30,000 (Year 4), $30,000 (Year 5)

– Managing Partner 3: $17,500 (Year 1), $30,000 (Year 2), $30,000 (Year 3), $30,000 (Year 4), $30,000 (Year 5)

– Managing Partner 4: $17,500 (Year 1), $30,000 (Year 2), $30,000 (Year 3), $30,000 (Year 4), $30,000 (Year 5)

– Bookkeeper: $11,200 (Year 1), $19,200 (Year 2), $20,160 (Year 3), $21,168 (Year 4), $22,226 (Year 5)

– Subtotal: $81,200 (Year 1), $139,200 (Year 2), $140,160 (Year 3), $141,168 (Year 4), $142,226 (Year 5)

Other Personnel

– Event by Event Basis TBD: $0 (Year 1), $0 (Year 2), $0 (Year 3), $0 (Year 4), $0 (Year 5)

– Event by Event Basis TBD: $0 (Year 1), $0 (Year 2), $0 (Year 3), $0 (Year 4), $0 (Year 5)

– Subtotal: $0 (Year 1), $0 (Year 2), $0 (Year 3), $0 (Year 4), $0 (Year 5)

Total People: 0 (Year 1), 0 (Year 2), 0 (Year 3), 0 (Year 4), 0 (Year 5)

Total Payroll: $257,216 (Year 1), $438,940 (Year 2), $443,486 (Year 3), $448,202 (Year 4), $447,523 (Year 5)

Financial Plan

Our main concerns will be efficient time management to control labor costs and effective purchasing, prep, and food handling to reduce food costs, especially for meats and seafood. Hiring and training skilled grill and broiler cooks and ensuring their retention will be crucial for managing meat and seafood costs. A skilled grill cook must consistently cook steaks without burning or undercooking them, and must carve prime rib accurately.

To support growth, we will contribute to an expansion fund and seek investment from current and potential future investors or banks.

Start-up Funding

We are seeking $900,000 and will approach one, two, or three investment groups or conduct an SEC "Regulation D" equity offering. We prefer the equity offering as there is no fixed repayment schedule or debt service payments. The company’s structure may switch from a Limited Partnership to a stock "C" Corporation or Limited Liability Corporation "LLC". The legal firms representing each party will handle the preparation of investment documents, including a Private Placement Memorandum, Form D SEC Filing, Subscription Agreement, and Promissory Note.

Start-up Funding:

– Start-up Expenses to Fund: $324,500

– Start-up Assets to Fund: $645,500

– Total Funding Required: $970,000

Assets:

– Non-cash Assets from Start-up: $65,000

– Cash Requirements from Start-up: $580,500

– Additional Cash Raised: $0

– Cash Balance on Starting Date: $580,500

– Total Assets: $645,500

Liabilities and Capital:

– Liabilities:

– Current Borrowing: $0

– Long-term Liabilities: $50,000

– Accounts Payable (Outstanding Bills): $10,000

– Other Current Liabilities (interest-free): $10,000

– Total Liabilities: $70,000

– Capital:

– Planned Investment:

– Investor Group One: $300,000

– Investor Group Two: $300,000

– Investor Group Three: $300,000

– Investor Contingency: $0

– Additional Investment Requirement: $0

– Total Planned Investment: $900,000

– Loss at Start-up (Start-up Expenses): ($324,500)

– Total Capital: $575,500

– Total Capital and Liabilities: $645,500

– Total Funding: $970,000

Break-even Analysis

The break-even analysis includes fixed costs such as rent, insurance, maintenance, investor note, and pre-opening amortization, as well as controllable costs like service labor, kitchen labor, management labor, payroll taxes, property taxes, excess rent, advertising, and legal/professional fees.

Steak Restaurant Business Plan Example

Break-even Analysis:

Monthly Revenue Break-even: $64,679

Assumptions:

– Average Percent Variable Cost: 31%

– Estimated Monthly Fixed Cost: $44,890

Projected Profit and Loss:

2004 is not a full year on the yearly P&L. Highlights include a bottom line of better than 18% for every year. The numbers reflect realism in the start-up and continuing operations of the restaurant. We aggressively contribute to an expansion fund starting in 2005. We immediately begin accruing for vacations and budgeting money from the insurance line for health benefits, showing our early commitment to the future prosperity of our staff. These numbers are an excellent indication that our investors, owners, partners, and staff will all prosper and grow with the Fire Fountain Grille!

Steak Restaurant Business Plan Example

Steak Restaurant Business Plan Example

Steak Restaurant Business Plan Example

Steak Restaurant Business Plan Example

Pro Forma Profit and Loss

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Pro Forma Profit and Loss
Year 1 Year 2 Year 3 Year 4 Year 5
Sales $1,297,957 $2,360,000 $2,548,800 $2,752,702 $2,972,917
Direct Cost of Sales $397,121 $732,671 $789,990 $853,198 $921,455
Production Payroll $100,140 $171,576 $174,980 $178,503 $182,578
Other Costs of Goods $0 $0 $0 $0 $0
Total Cost of Sales $497,261 $904,247 $964,970 $1,031,701 $1,104,033
Gross Margin $800,696 $1,455,753 $1,583,830 $1,721,001 $1,868,884
Gross Margin % 61.69% 61.68% 62.14% 62.52% 62.86%
Operating Expenses
Sales and Marketing Payroll $75,876 $128,164 $128,346 $128,531 $122,719
Operating Supplies $12,940 $23,600 $27,840 $32,860 $38,770
Janitorial $10,500 $18,000 $18,000 $18,000 $18,000
Repairs $1,750 $3,000 $6,000 $6,000 $9,000
Aprons, Towels & Napkins $7,000 $12,000 $12,000 $12,000 $12,000
Menus $1,050 $1,800 $1,800 $1,800 $1,800
Miscellaneous Supplies $1,750 $3,000 $3,000 $3,000 $3,000
Miscellaneous Purchases $51,500 $3,000 $3,000 $3,000 $3,000
Complimentary Meals or Drinks For PR $5,250 $9,000 $9,000 $9,000 $9,000
Advertising/Promotion $3,000 $6,000 $6,000 $6,000 $6,000
Credit Card Charges $10,760 $23,600 $27,840 $32,680 $38,775
Fraud Credit Cards/Checks $1,050 $1,800 $1,800 $1,800 $1,800
Professional Fees $1,000 $3,000 $3,000 $3,000 $3,000
Membership Fees $525 $900 $900 $900 $900
Uniforms $600 $1,800 $1,800 $1,800 $1,800
Travel $0 $3,000 $3,000 $6,000 $6,000
Employee Discounts $3,500 $6,000 $6,000 $6,000 $6,000
Total Sales and Marketing Expenses $188,051 $247,664 $259,326 $272,371 $281,564
Sales and Marketing % 14.49% 10.49% 10.17% 9.89% 9.47%
General and Administrative Payroll $81,200 $139,200 $140,160 $141,168 $142,226
Depreciation $13,500 $24,000 $24,000 $24,000 $24,000
Leased Equipment $1,050 $1,800 $1,800 $1,800 $1,800
Utilities $58,000 $99,000 $105,000 $108,000 $111,000
Amortization $35,000 $60,000 $60,000 $60,000 $60,000
Debt Service $25,000 $75,000 $150,000 $175,000 $175,000
Insurance $21,000 $36,000 $38,000 $40,000 $42,000
Excess Insurance $3,500 $6,000 $6,500 $7,000 $7,500
Property Taxes $10,500 $18,000 $19,000 $20,000 $21,000
Excess Taxes $3,500 $6,000 $6,200 $6,300 $6,400
Vacation Accrual $2,450 $4,200 $4,300 $4,500 $4,700
Base Rent $42,000 $72,000 $72,000 $72,000 $72,000
Percentage Rent $12,958 $23,600 $27,848 $32,860 $38,775
CAM Rent $5,250 $9,000 $9,500 $10,000 $10,500
Payroll Taxes $25,722 $43,894 $44,349 $44,820 $44,752
Other General and Administrative Expenses $0 $0 $0 $0 $0
Total General and Administrative Expenses $340,630 $617,694 $708,657 $747,448 $761,653
General and Administrative % 26.24% 26.17% 27.80% 27.15% 25.62%
Other Expenses:
Other Payroll $0 $0 $0 $0 $0
Consultants $0 $0 $0 $0 $0
Expansion Fund $10,000 $50,000 $40,000 $75,000 $125,000
Total Other Expenses $10,000 $50,000 $40,000 $75,000 $125,000
Other % 0.77% 2.12% 1.57% 2.72% 4.20%
Total Operating Expenses $538,681 $915,358 $1,007,983 $1,094,819 $1,168,217
Profit Before Interest and Taxes $262,015 $540,395 $575,847 $626,182 $700,667
EBITDA $275,515 $564,395 $599,847 $650,182 $724,667
Interest Expense $4,928 $3,916 $2,860 $1,804 $748
Taxes Incurred $38,510 $80,472 $93,110 $93,657 $113,737
Net Profit $218,577 $456,007 $479,877 $530,721 $586,182
Net Profit/Sales 16.84% 19.32% 18.83% 19.28% 19.72%

8.4 Projected Cash Flow

The cash flow depends on assumptions for daily operational management, traffic counts, inventory turnover, payment days, and accounts receivable management. We will need no new financing until we open our second unit.

Initial projections are a sales-to-investment ratio over 2-to-1, return on investment over 30 percent, and return on equity of 20 percent-plus.

Steak Restaurant Business Plan Example

Pro Forma Cash Flow:

Year 1 Year 2 Year 3 Year 4 Year 5

Cash Received

Cash from Operations

Cash Sales $1,297,957 $2,360,000 $2,548,800 $2,752,702 $2,972,917

Subtotal Cash from Operations $1,297,957 $2,360,000 $2,548,800 $2,752,702 $2,972,917

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Additional Cash Received

Sales Tax, VAT, HST/GST Received $0 $0 $0 $0 $0

New Current Borrowing $0 $0 $0 $0 $0

New Other Liabilities (interest-free) $0 $0 $0 $0 $0

New Long-term Liabilities $0 $0 $0 $0 $0

Sales of Other Current Assets $0 $0 $0 $0 $0

Sales of Long-term Assets $0 $0 $0 $0 $0

New Investment Received $0 $0 $0 $0 $0

Subtotal Cash Received $1,297,957 $2,360,000 $2,548,800 $2,752,702 $2,972,917

Expenditures

Expenditures from Operations

Cash Spending $257,216 $438,940 $443,486 $448,202 $447,523

Bill Payments $738,769 $1,511,347 $1,600,633 $1,747,267 $1,912,087

Subtotal Spent on Operations $995,985 $1,950,287 $2,044,119 $2,195,469 $2,359,610

Additional Cash Spent

Sales Tax, VAT, HST/GST Paid Out $0 $0 $0 $0 $0

Principal Repayment of Current Borrowing $0 $0 $0 $0 $0

Other Liabilities Principal Repayment $0 $0 $0 $0 $0

Long-term Liabilities Principal Repayment $9,600 $9,600 $9,600 $9,600 $9,600

Purchase Other Current Assets $0 $0 $0 $0 $0

Purchase Long-term Assets $0 $0 $0 $0 $0

Dividends $0 $0 $0 $0 $0

Subtotal Cash Spent $1,005,585 $1,959,887 $2,053,719 $2,205,069 $2,369,210

Net Cash Flow $292,372 $400,113 $495,081 $547,633 $603,707

Cash Balance $872,872 $1,272,985 $1,768,066 $2,315,698 $2,919,405

Projected Balance Sheet:

The balance sheet is solid, with no projected trouble meeting debt obligations as long as objectives are achieved.

Pro Forma Balance Sheet:

Year 1 Year 2 Year 3 Year 4 Year 5

Assets

Current Assets

Cash $872,872 $1,272,985 $1,768,066 $2,315,698 $2,919,405

Inventory $61,302 $113,099 $121,947 $131,703 $142,239

Other Current Assets $0 $0 $0 $0 $0

Total Current Assets $934,174 $1,386,084 $1,890,013 $2,447,401 $3,061,645

Long-term Assets

Long-term Assets $65,000 $65,000 $65,000 $65,000 $65,000

Accumulated Depreciation $13,500 $37,500 $61,500 $85,500 $109,500

Total Long-term Assets $51,500 $27,500 $3,500 ($20,500) ($44,500)

Total Assets $985,674 $1,413,584 $1,893,513 $2,426,901 $3,017,145

Liabilities and Capital:

Year 1 Year 2 Year 3 Year 4 Year 5

Current Liabilities

Accounts Payable $141,197 $122,700 $132,352 $144,619 $158,281

Current Borrowing $0 $0 $0 $0 $0

Other Current Liabilities $10,000 $10,000 $10,000 $10,000 $10,000

Subtotal Current Liabilities $151,197 $132,700 $142,352 $154,619 $168,281

Long-term Liabilities $40,400 $30,800 $21,200 $11,600 $2,000

Total Liabilities $191,597 $163,500 $163,552 $166,219 $170,281

Paid-in Capital $900,000 $900,000 $900,000 $900,000 $900,000

Retained Earnings ($324,500) ($105,923) $350,084 $829,961 $1,360,682

Earnings $218,577 $456,007 $479,877 $530,721 $586,182

Total Capital $794,077 $1,250,084 $1,729,961 $2,260,682 $2,846,864

Total Liabilities and Capital $985,674 $1,413,584 $1,893,513 $2,426,901 $3,017,145

Business Ratios:

The table below shows the main business ratios and compares them to industry ratios for Steak Restaurants – SIC code 5812.0802.

Ratio Analysis:

Year 1 Year 2 Year 3 Year 4 Year 5 Industry Profile

Sales Growth 0.00% 81.82% 8.00% 8.00% 8.00% 6.96%

Percent of Total Assets

Inventory 6.22% 8.00% 6.44% 5.43% 4.71% 3.90%

Other Current Assets 0.00% 0.00% 0.00% 0.00% 0.00% 28.39%

Total Current Assets 94.78% 98.05% 99.82% 100.84% 101.47% 37.68%

Long-term Assets 5.22% 1.95% 0.18% -0.84% -1.47% 62.32%

Total Assets 100.00% 100.00% 100.00% 100.00% 100.00% 100.00%

Sales Forecast

Food: $0, $0, $0, $0, $0, $163,188, $144,048, $154,627, $135,464, $138,591, $138,591, $183,844

Beverage: $0, $0, $0, $0, $0, $7,582, $6,903, $7,155, $4,956, $5,133, $5,133, $6,726

Liquor: $0, $0, $0, $0, $0, $9,127, $7,911, $8,439, $7,764, $7,955, $7,955, $10,739

Beer: $0, $0, $0, $0, $0, $12,677, $11,646, $12,517, $10,308, $11,018, $11,018, $14,617

Wine: $0, $0, $0, $0, $0, $8,024, $6,460, $6,060, $6,707, $8,401, $8,401, $8,272

Total Sales: $0, $0, $0, $0, $0, $200,598, $176,968, $188,798, $165,199, $171,098, $171,098, $224,198

Direct Cost of Sales

Food: $0, $0, $0, $0, $0, $59,500, $52,500, $56,000, $47,600, $47,850, $46,400, $49,856

Beverage: $0, $0, $0, $0, $0, $514, $468, $485, $336, $348, $348, $456

Liquor: $0, $0, $0, $0, $0, $1,315, $1,139, $1,215, $1,052, $1,011, $943, $1,274

Beer: $0, $0, $0, $0, $0, $2,471, $2,270, $2,439, $1,921, $2,054, $1,960, $2,601

Wine: $0, $0, $0, $0, $0, $1,566, $1,478, $1,386, $1,477, $1,780, $1,566, $1,542

Subtotal Direct Cost of Sales: $0, $0, $0, $0, $0, $65,366, $57,855, $61,525, $52,386, $53,043, $51,217, $55,729

Personnel Plan

Production Personnel

Assistant Chef: $0, $0, $0, $0, $0, $300, $240, $240, $240, $240, $240, $250

Lead Cook/Grill: $0, $0, $0, $0, $0, $1,700, $1,440, $1,440, $1,440, $1,440, $1,440

Grill Two: $0, $0, $0, $0, $0, $700, $580, $580, $580, $580, $580

Broiler Cook One: $0, $0, $0, $0, $0, $1,600, $1,440, $1,440, $1,440, $1,440, $1,440

Broiler Cook Two: $0, $0, $0, $0, $0, $700, $580, $580, $580, $580, $580

Fry Cook One: $0, $0, $0, $0, $0, $1,400, $1,200, $1,200, $1,200, $1,200, $1,200

Fry Cook Two: $0, $0, $0, $0, $0, $700, $600, $600, $600, $600, $600

Wheel Man One: $0, $0, $0, $0, $0, $700, $600, $600, $600, $600, $600

Wheel Man Two: $0, $0, $0, $0, $0, $500, $380, $380, $380, $380, $

Review: Pro Forma Profit and Loss:

Pro Forma Profit and Loss provides a detailed breakdown of sales and expenses over a twelve-month period. It is a useful tool for business owners to evaluate the financial health of their company and make informed decisions.

The table includes various categories such as Sales, Direct Cost of Sales, Production Payroll, and Other Costs of Goods. These categories are further divided into twelve monthly columns to provide a comprehensive view of the financials.

One notable aspect of the table is the Gross Margin and Gross Margin %. Gross Margin represents the difference between Sales and Direct Cost of Sales, while Gross Margin % shows the percentage of Gross Margin in relation to Sales. This information helps determine the profitability of the business.

Operating Expenses are another crucial part of the Pro Forma Profit and Loss. It includes categories like Sales and Marketing Expenses and General and Administrative Expenses. These expenses are broken down further into specific subcategories, such as Sales and Marketing Payroll, Operating Supplies, Janitorial, Repairs, Aprons, Towels, and Napkins, Menus, Miscellaneous Supplies, Miscellaneous Purchases, Complimentary Meals or Drinks for PR, Advertising/Promotion, Credit Card Charges, Fraud Credit Cards/Checks, Professional Fees, Membership Fees, Uniforms, and Travel.

The table provides the total amounts for each category and calculates the percentage of Sales and Marketing Expenses and General and Administrative Expenses in relation to overall revenue.

Other Expenses, including Other Payroll, Consultants, and Expansion Fund, are also accounted for in the table. These expenses represent additional costs that may arise in running a business.

The Pro Forma Profit and Loss concludes with information on Profit Before Interest and Taxes (EBITDA), Interest Expense, Taxes Incurred, Net Profit, and Net Profit/Sales. These figures provide insights into the financial performance and profitability of the business.

In conclusion, the Pro Forma Profit and Loss table is a valuable tool for understanding the financial aspect of a business. By carefully analyzing the data, business owners can make informed decisions to improve profitability and financial stability.

Pro Forma Cash Flow:

Pro Forma Cash Flow
Month 1 Month 2 Month 3 Month 4 Month 5 Month 6 Month 7 Month 8 Month 9 Month 10 Month 11 Month 12
Cash Received
Cash from Operations 200,598 176,968 188,798 165,199 171,098 171,098 224,198
Cash Sales $0 $0 $0 $0 $0 $200,598 $176,968 $188,798 $165,199 $171,098 $171,098 $224,198
Subtotal Cash from Operations $0 $0 $0 $0 $0 $200,598 $176,968 $188,798 $165,199 $171,098 $171,098 $224,198
Additional Cash Received
Sales Tax, VAT, HST/GST Received 0.00% $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
New Current Borrowing $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
New Other Liabilities (interest-free) $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
New Long-term Liabilities $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Sales of Other Current Assets $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Sales of Long-term Assets $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
New Investment Received $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Subtotal Cash Received $0 $0 $0 $0 $0 $200,598 $176,968 $188,798 $165,199 $171,098 $171,098 $224,198
Expenditures Month 1 Month 2 Month 3 Month 4 Month 5 Month 6 Month 7 Month 8 Month 9 Month 10 Month 11 Month 12
Expenditures from Operations
Cash Spending $0 $0 $0 $0 $0 $39,640 $36,261 $36,261 $36,261 $36,261 $36,261 $36,271
Bill Payments $10,012 $347 $392 $386 $379 $7,995 $224,568 $96,396 $113,157 $87,893 $100,059 $97,187
Subtotal Spent on Operations $10,012 $347 $392 $386 $379 $47,635 $260,829 $132,657 $149,418 $124,154 $136,320 $133,458
Additional Cash Spent
Sales Tax, VAT, HST/GST Paid Out $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Principal Repayment of Current Borrowing $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Other Liabilities Principal Repayment $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Long-term Liabilities Principal Repayment $800 $800 $800 $800 $800 $800 $800 $800 $800 $800 $800 $800
Purchase Other Current Assets $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Purchase Long-term Assets $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Dividends $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Subtotal Cash Spent $10,812 $1,147 $1,192 $1,186 $1,179 $48,435 $261,629 $133,457 $150,218 $124,954 $137,120 $134,258
Net Cash Flow ($10,812) ($1,147) ($1,192) ($1,186) ($1,179) $152,163 ($84,661) $55,341 $14,981 $46,144 $33,978 $89,940
Cash Balance $569,688 $568,541 $567,349 $566,164 $564,984 $717,148 $632,487 $687,828 $702,809 $748,954 $782,932 $872,872

Pro Forma Balance Sheet:

Pro Forma Balance Sheet
Month 1 Month 2 Month 3 Month 4 Month 5 Month 6 Month 7 Month 8 Month 9 Month 10 Month 11 Month 12
Assets Starting Balances
Current Assets
Cash $580,500 $569,688 $568,541 $567,349 $566,164 $564,984 $717,148 $632,487 $687,828 $702,809 $748,954 $782,932 $872,872
Inventory $0 $0 $0 $0 $0 $0 $71,903 $63,641 $67,678 $57,625 $58,347 $56,339 $61,302
Other Current Assets $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Total Current Assets $580,500 $569,688 $568,541 $567,349 $566,164 $564,984 $789,050 $696,127 $755,506 $

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