Organic Restaurant Business Plan Sample

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Confidentiality Agreement
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The undersigned reader acknowledges that the information provided by

_________________________ in this business plan is confidential; therefore, reader agrees
not to disclose it without the express written permission of _________________________.
It is acknowledged by reader that information to be furnished in this business plan is in all

respects confidential in nature, other than information which is in the public domain through
other means and that any disclosure or use of same by reader, may cause serious harm or
damage to _________________________.
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Upon request, this document is to be immediately returned to

_________________________.
___________________
Signature
___________________
Name (typed or printed)
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___________________
Date
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This is a business plan. It does not imply an offering of securities.
Table of Contents
Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
1.1
Objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.2
Mission . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
2.0
Company Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
2.1
Company Ownership . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
2.2
Start-up Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
3.0
Services . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4.0
Market Analysis Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

4.1
Market Segmentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
5.0
Strategy and Implementation Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

5.1
Competitive Edge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
5.2
Sales Strategy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
6.0
Management Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
6.1
Personnel Plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
7.0
Financial Plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7.1
Break-even Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7.2
Projected Profit and Loss . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7.3
Projected Cash Flow . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7.4
Projected Balance Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7.5
Business Ratios . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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1.0
9
9
10
11
13
13
Studio67 Restaurant Sample Plan
1.0 Executive Summary
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Studio67 is a new medium-sized restaurant located in a trendy neighborhood of Portland,

Oregon. Studio67's emphasis will be on organic and creative ethnic food. An emphasis on
organic ingredients is based on Studio67's dedication to sustainable development.
Additionally, the restaurant procures local foods when possible, reducing their dependence on
fossil foods used for transportation.
Sa
Services
Studio67 offers Portlanders a trendy, fun place to have great food in a social environment.
Chef Mario Langostino has a large repertoire of ethnic ingredients and recipes. Studio67
forecasts that the majority of purchases will be from the chef's recommendations. Ethnic
recipes will be used to provide the customers with a diverse, unusual menu. Chef Mario will
also be emphasizing healthy dishes, recognizing the trend within the restaurant industry for
the demand for healthy cuisine.
Pr
Customers
Studio67 believes that the market can be segmented into four distinct groups that it aims to
target. The first group is the lonely rich which number 400,000 people. The second group
that will be targeted is young happy customers which are growing at an annual rate of 8%
with 150,000 potential customers. The third group is rich hippies who naturally desire organic
foods as well as ethnic cuisine. The last group which is particularly interested in the menu's
healthy offerings is dieting women which number 350,000 in the Portland area.
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Management
Studio67 has assembled a strong management team. Andrew Flounderson will be the general
manager. Andrew has extensive management experience of organizations ranging from six to
45 people. Jane Flap will be responsible for all of the finance and accounting functions. Jane
has seven years experience as an Arthur Andersen CPA. Jane's financial control skills will be
invaluable in keeping Studio67 on track and profitable. Lastly, Studio67 has chef Marion
Langostino who will be responsible for the back-end production of the venture. Chef Mario
has over 12 years of experience and is a published, visible fixture in the Portland community.
Most important to Studio67 is the financial success which will be achieved through strict
financial controls. Additionally, success will be ensured by offering a high-quality service and
extremely clean, non-greasy food with interesting twists. Studio67 does plan to raise menu
rates as the restaurant gets more and more crowded, and to make sure that they are
charging a premium for the feeling of being in the "in crowd."
Bu
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The market and financial analyses indicate that with a start-up expenditure of $141,000,
Studio67 can generate $350,000 in sales by year one, $500,000 in sales by the end of year
two and produce net profits of 7.5% on sales by the end of year three. Profitability will be
reached by year two.
Copyright Palo Alto Software, Inc. 2002 All rights reserved. www.paloalto.com Not for reproduction, publication, or distribution.
Pg 1
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Highlights
$800,000
$700,000
$600,000
$500,000
$400,000
Sa
$300,000
$200,000
$100,000
($100,000)
2002
2003
1.1 Objectives
la
Sales of $350K the first year, more than half a million the second.
Personnel costs less than $300K the first year, less than $400K the second year.
Profitable in year two, better than 7.5% profits on sales by year three.
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1.
2.
3.
Net Profit
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2001
Gross Margin
$0
Sales
1.2 Mission
Studio67 is a great place to eat, combining an intriguing atmosphere with excellent,

interesting food that is also very good for the people who eat there. We want fair profit for
the owners, and a rewarding place to work for the employees.
si n
2.0 Company Summary
Bu
Studio67 is a single-unit, medium-sized restaurant. We focus on organic and creative food.

The restaurant will be located in a prime neighborhood of Portland. Most important to us is
our financial success, but we believe this will be achieved by offering high-quality service and
extremely clean, non-greasy food with interesting twists.
Pg 2
2.1 Company Ownership
pl
The restaurant will start out as a simple sole proprietorship, owned by its founders.
2.2 Start-up Summary
Sa
The founders of the company are Andrew Flounderson and his companion Jane Flap. Jane
focuses on the financial issues and Andrew on the personnel issues. Jane earned her business
major undergraduate degree from the University of Berkeley.
We have found the location and secured the lease for $2,000 per month. We will be able to
set up shop in time to begin turning back a profit by the end of month eleven and be
profitable in the second year. The place is already equipped as a restaurant so we plan to
come up with a total of $40,000 in capital, plus a $100,000 SBA-guaranteed loan, to start up
the company.
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Table: Start-up
Start-up
Requirements
Start-up Expenses
Legal
Stationery etc.
Other
Total Start-up Expenses
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$1,000
$1,000
$1,000
$3,000
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Start-up Assets Needed

Cash Balance on Starting Date
Other Current Assets
Total Current Assets
Long-term Assets
Total Assets
Total Requirements
$88,000
$50,000
$138,000
$0
$138,000
$141,000
Funding
$25,000
$15,000
$40,000
Current Liabilities
Accounts Payable
Current Liabilities
$1,000
$1,000
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Investment
Investor 1
Investor 2
Total Investment
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Long-term Liabilities
Total Liabilities
Loss at Start-up
Total Capital
Total Capital and Liabilities
$100,000
$101,000
($3,000)
$37,000
$138,000
Pg 3
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Start-up
$140,000
$120,000
$100,000
Sa
$80,000
$60,000
$40,000
$20,000
$0
Assets
Investment
Loans
Pr
Expenses
3.0 Services
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The Menu
The menu is going to be extremely simple but changing every day. We will keep a small
group of constants on the menu and then feature a chef's recommendation that we plan to
have 85% of meals ordering. This will help us to reduce waste and plan ingredients and
purchasing.
Organic Ingredients
The organic ingredient element will allow us to price to the extremely wealthy Internet
entrepreneurs who are looking to spend an exorbitant amount of money to have peace of
mind that their money is still coming back to themselves. We will be extremely ecologically
conscious as well, and spread this across our literature. Eating at Studio67 will feel like
having contributed to the Sierra Club and drinking fresh squeezed orange juice.
si n
Ethnic Ingredients and Recipes

Our chef will have great latitude in designing and producing menu offerings from many
different world cultures. We will endeavor to procure all the traditional, authentic ingredients
necessary to hold true to these varied and interesting cultural recipes.
Bu
Interior Accoutrements
People need to keep life interesting, and our artwork will reflect the world influences that are
core to the attitude of the Studio67 chef.
Pg 4
4.0 Market Analysis Summary
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Because of the founders' connections within the very trendy area of Portland, we have an
excellent feel for the area and its core group of customers. They will all share something
alike, which is a feeling of being in the "in crowd" and having "gotten it" in life. Although the
crew will be different and not connect with each other in each segment, each segment is
complementary to the others. We do plan to raise menu rates as the restaurant gets more
and more crowded, and to make sure we are charging a premium for the feeling of being in
the "in crowd."
Sa
4.1 Market Segmentation
Pr
The Lonely Rich

Most of the lonely rich are tech workers these days, and most of those tech workers are
Internet workers. Their life has become their website servers and code they write, and the
people who help them to make the decisions in that world. They hang out with each other,
but desperately want to get away from it and use the money they are racking up. Because
this wealth has come fairly easily for them, it is particularly easy to separate them from their
money againthey spend the most on drinks, appetizers and tips.
Young Happy Couples

The restaurant will have an atmosphere that encourages people to bring dates and to have
couples arrive. It won't be awkward for others, and Studio67 does want to be a social place
where people meet each other and develop a network. These young couples are generally
very successful but balanced and won't be spending as much on drinks.
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The Rich Hippies

The rich hippies in Portland are a massive group with tremendous influence over the city's
government and private enterprise. They wear tie-die but drive BMWs and crave the feeling
of being in a social circle that is changing the worldeven if in different ways than in their
glory days. We will cater to their ecological ideology and contribute to charities to help them
part with more of their money.
Dieting Women
The organic food menu will always have a line of extremely delicious very low-fat meals.
Studio67 will have tables of women meeting like they do in shows like Sex and the City, to
discuss all types of matters while feeling good about the food they eat.
si n
Table: Market Analysis
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Market Analysis
Potential Customers
Lonely Rich
Young Happy Couples
Rich Hippies
Dieting Women
Other
Total
Growth
10%
8%
6%
7%
5%
7.87%
2001
400,000
150,000
250,000
350,000
50,000
1,200,000
2002
440,000
162,000
265,000
374,500
52,500
1,294,000
2003
484,000
174,960
280,900
400,715
55,125
1,395,700
2004
532,400
188,957
297,754
428,765
57,881
1,505,757
2005
585,640
204,074
315,619
458,779
60,775
1,624,887
CAGR
10.00%
8.00%
6.00%
7.00%
5.00%
7.87%
Pg 5
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Market Analysis (Pie)
Lonely Rich
Young Happy Couples
Sa
Rich Hippies
Dieting Women
Pr
Other
5.0 Strategy and Implementation Summary
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Our strategy is simple, we intend to succeed by giving people a combination of great,healthy,

interesting food, and an environment that attracts "trendy" people like a magnet.
Implementation isn't simple, but that's in the doing of it, not in the plan.
5.1 Competitive Edge
Bu
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Our competitive edge is the menu, the chef, the environment, and the tie-in to what's trendy.
Pg 6
5.2 Sales Strategy
pl
As the table shows, we intend to deliver sales of about $350K in the first year, and to double
that by the third year of the plan.
Sales Monthly
$70,000
Sa
$60,000
$50,000
$40,000
Meals
Drinks
$30,000
Other
Pr
$20,000
$10,000
$0
Jul
Aug Sep Oct Nov Dec
Table: Sales Forecast

Sales Forecast
Unit Sales
Meals
Drinks
Other
Total Unit Sales
la
Jan Feb Mar Apr May Jun
2002
35,000
17,500
500
53,000
2003
45,000
22,500
1,000
68,500
Unit Prices
Meals
Drinks
Other
2001
$15.00
$2.00
$10.00
2002
$15.00
$2.00
$10.00
2003
$15.00
$2.00
$10.00
Sales
Meals
Drinks
Other
Total Sales
$342,330
$22,830
$2,400
$367,560
$525,000
$35,000
$5,000
$565,000
$675,000
$45,000
$10,000
$730,000
2001
$2.00
$0.50
$1.00
2002
$2.00
$0.50
$1.00
2003
$2.00
$0.50
$1.00
2001
$45,644
$5,708
$240
$51,592
2002
$70,000
$8,750
$500
$79,250
2003
$90,000
$11,250
$1,000
$102,250
si n
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2001
22,822
11,415
240
34,477
Bu
Direct Unit Costs

Meals
Drinks
Other
Direct Cost of Sales

Meals
Drinks
Other
Subtotal Direct Cost of Sales
Pg 7
6.0 Management Summary
pl
Andrew has great experience managing personnel and we are quite confident of his ability to
find the best staff possible. Our chef, Mario Langostino, is already on board and has a
published cookbook that will add prestige to the restaurant immediately. We will be looking to
find a young, ultra-hip staff to make sure we add the edge that makes Studio67 so trendy.
6.1 Personnel Plan
Sa
As the personnel plan shows, we expect to invest in a good team, fairly compensated. We
think the planned staff is in good proportion to the size of the restaurant and projected
revenues.
Table: Personnel
Personnel Plan
2001
$60,000
$42,000
$54,000
$30,000
$72,000
$24,000
8
$282,000
2002
$65,000
$45,000
$60,000
$35,000
$100,000
$52,000
10
$357,000
2003
$70,000
$50,000
$65,000
$40,000
$130,000
$55,000
12
$410,000
Bu
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Pr
Manager
Hostess
Chef
Cleaning
Waiters
Other
Total People
Total Payroll
Pg 8
7.0 Financial Plan
pl
We expect to raise $30,000 of our own capital, and to borrow $100,000 guaranteed by the
SBA as a 10-year loan. This provides the bulk of the start-up financing required.
7.1 Break-even Analysis
Sa
Our break-even analysis is based on the average of the first-year numbers for total sales by
meal served, total cost of sales, and all operating expenses. These are presented as per-unit
revenue, per-unit cost, and fixed costs. We realize that this is not really the same as fixed
cost, but these conservative assumptions make for a better estimate of real risk.
Break-even Analysis
$20,000
Pr
$10,000
$0
($10,000)
($30,000)
0
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($20,000)
4000
8000
12000
16000
20000
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Monthly break-even point
Break-even point = where line intersects with 0
Table: Break-even Analysis
si n
Break-even Analysis:
Monthly Units Break-even
Monthly Revenue Break-even
$10.44
$8.34
$29,459
Bu
Assumptions:
Average Per-Unit Revenue
Average Per-Unit Variable Cost
Estimated Monthly Fixed Cost
14,028
$146,453
Pg 9
7.2 Projected Profit and Loss
Table: Profit and Loss

Pro Forma Profit and Loss
2001
$367,560
$51,592
$0
$0
-----------$51,592
$315,969
85.96%
2003
$730,000
$102,250
$0
$0
-----------$102,250
$627,750
85.99%
Pr
$282,000
$357,000
$410,000
$27,000
$35,830
$72,122
$1,000
$1,050
$1,103
$1,200
$1,260
$1,323
$42,300
$53,550
$61,500
$0
$0
$0
---------------------------------$353,500
$448,690
$546,047
($37,532)
$37,060
$81,703
$10,000
$9,500
$8,250
$0
$6,890
$18,363
($47,532)
$20,670
$55,090
-12.93%
3.66%
7.55%
FALSE
TRUE
TRUE
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Total Operating Expenses

Profit Before Interest and Taxes
Interest Expense
Taxes Incurred
Net Profit
Net Profit/Sales
Include Negative Taxes
Total Cost of Sales

Gross Margin
Gross Margin %
Expenses:
Payroll
Sales and Marketing and Other Expenses
Depreciation
Utilities
Payroll Taxes
Other
2002
$565,000
$79,250
$0
$0
-----------$79,250
$485,750
85.97%
Sa
Sales
Production Payroll
Other
pl
As the profit and loss table shows, we expect to become barely profitable in the second year
of business, and to make an acceptable profit in the third year.
Profit Monthly
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$25,000
$20,000
$15,000
$10,000
$5,000
$0
Bu
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($5,000)
($10,000)
($15,000)
($20,000)
Jul
Aug Sep Oct Nov Dec
Copyright Palo Alto Software, Inc. 2002 All rights reserved. www.paloalto.com Not for reproduction, publication, or distribution. Pg 10
7.3 Projected Cash Flow
Table: Cash Flow

Pro Forma Cash Flow
2001
pl
The cash flow projection shows that starting cost and provisions for ongoing expenses are
adequate to meet our needs until the business itself generates its own cash flow sufficient to
support operations.
2002
2003
$367,560
$0
$367,560
$565,000
$0
$565,000
$730,000
$0
$730,000
$0
$0
$0
$0
$0
$0
$367,560
$0
$0
$0
$0
$0
$0
$565,000
$0
$0
$0
$0
$0
$0
$730,000
2001
2002
2003
$8,979
$395,818
$404,797
$13,273
$525,084
$538,357
$20,231
$645,600
$665,831
Additional Cash Spent

Non Operating (Other) Expense
Principal Repayment of Current Borrowing
Other Liabilities Principal Repayment
Long-term Liabilities Principal Repayment
Purchase Other Current Assets
Subtotal Cash Spent
$0
$0
$0
$0
$0
$404,797
$0
$0
$0
$10,000
$0
$548,357
$0
$0
$0
$15,000
$0
$680,831
Net Cash Flow

Cash Balance
($37,237)
$50,763
$16,643
$67,405
$49,169
$116,574
Sa
Cash Received
Cash from Operations:
Cash Sales
Cash from Receivables
Subtotal Cash from Operations
Pr
n
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Expenditures
Expenditures from Operations:
Cash Spending
Payment of Accounts Payable
Subtotal Spent on Operations
Additional Cash Received

Non Operating (Other) Income
New Current Borrowing
New Other Liabilities (interest-free)
New Long-term Liabilities
Sales of Other Current Assets
New Investment Received
Subtotal Cash Received
pl
Cash
$80,000
$70,000
$60,000
$50,000
$40,000
Sa
$30,000
$20,000
$10,000
$0
($20,000)
Jul
Aug Sep Oct Nov Dec
Bu
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Pr
Cash Balance
($10,000)
Net Cash Flow
7.4 Projected Balance Sheet
pl
The table shows projected balance sheet for three years.

Table: Balance Sheet
2001
$50,763
$50,000
$100,763
2002
$67,405
$50,000
$117,405
2003
$116,574
$50,000
$166,574
$0
$1,000
($1,000)
$99,763
$0
$2,050
($2,050)
$115,355
$0
$3,153
($3,153)
$163,422
2001
$10,294
$0
$0
$10,294
2002
$15,217
$0
$0
$15,217
2003
$23,194
$0
$0
$23,194
Sa
Assets
Current Assets
Cash
Long-term Assets
Long-term Assets
Accumulated Depreciation
Total Long-term Assets
Total Assets
Pro Forma Balance Sheet
Pr
Accounts Payable
Current Borrowing
Other Current Liabilities
Subtotal Current Liabilities
Liabilities and Capital
$100,000
$110,294
$90,000
$105,217
$75,000
$98,194
Paid-in Capital
Retained Earnings
Earnings
Total Capital
Total Liabilities and Capital
Net Worth
$40,000
($3,000)
($47,532)
($10,532)
$99,763
($10,532)
$40,000
($50,532)
$20,670
$10,139
$115,355
$10,139
$40,000
($29,862)
$55,090
$65,228
$163,422
$65,228
la
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7.5 Business Ratios
Total Liabilities
Bu
si n
Business ratios for the years of this plan are shown below. Industry Profile ratios based on
the Standard Industrial Classification (SIC) code 5813, Eating Places, are shown for
comparison.

Table: Ratios
2002
53.72%
Percent of Total Assets

Accounts Receivable
Inventory
Long-term Assets
Total Assets
0.00%
0.00%
50.12%
101.00%
-1.00%
100.00%
0.00%
0.00%
43.34%
101.78%
-1.78%
100.00%
Current Liabilities
Total Liabilities
Net Worth
0.00%
100.24%
100.24%
-0.24%
Percent of Sales
Sales
Gross Margin
Selling, General & Administrative Expenses
Advertising Expenses
100.00%
85.96%
98.90%
0.65%
-10.21%
Activity Ratios
Accounts Receivable Turnover
Collection Days
Inventory Turnover
Accounts Payable Turnover
Payment Days
Total Asset Turnover
Debt Ratios
Debt to Net Worth
Current Liab. to Liab.
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Liquidity Ratios
Net Working Capital
Interest Coverage
Bu
Additional Ratios
Assets to Sales
Current Debt/Total Assets
Acid Test
Sales/Net Worth
Dividend Payout
0.00%
78.02%
78.02%
21.98%
0.00%
45.89%
45.89%
54.11%
32.70%
28.50%
61.20%
38.80%
100.00%
85.97%
82.32%
1.77%
6.56%
100.00%
85.99%
78.45%
6.16%
11.19%
100.00%
60.50%
39.80%
3.20%
0.70%
9.79
9.79
110.56%
451.33%
-47.64%
7.72
7.72
91.21%
271.84%
23.89%
7.18
7.18
60.09%
112.61%
44.95%
0.98
0.65
61.20%
1.70%
4.30%
2001
$45,945
2002
$56,500
2003
$60,833
Industry
$0
0.00%
2001
-12.93%
0.00%
2002
3.66%
203.88%
2003
7.55%
84.46%
0.00
0
0.00
39.35
5
3.68
0.00
0
0.00
34.83
105
4.90
0.00
0
0.00
28.18
129
4.47
n.a
n.a
n.a
n.a
0.00
0.09
10.38
0.14
1.51
0.24
n.a
n.a
$90,469
-3.75
$102,189
3.90
$143,381
9.90
n.a
n.a
0.27
10%
9.79
0.00
0.00
0.20
13%
7.72
55.73
0.00
0.22
14%
7.18
11.19
0.00
n.a
n.a
n.a
n.a
n.a
Sa
4.50%
3.60%
35.60%
43.70%
56.30%
100.00%
es
sP
Additional Ratios
Net Profit Margin
Return on Equity
la
Business Vitality Profile

Sales per Employee
Survival Rate
Industry Profile
7.60%
0.00%
0.00%
30.60%
101.93%
-1.93%
100.00%
Pr
Main Ratios
Current
Quick
Total Debt to Total Assets
Pre-tax Return on Net Worth
Pre-tax Return on Assets
2003
29.20%
pl
2001
0.00%
Sales Growth
Ratio Analysis
n.a
n.a
n.a
e
pl
Appendix Table: Sales Forecast

Feb
1,053
527
20
1,600
Mar
1,505
753
20
2,278
Apr
1,553
777
20
2,350
May
1,652
826
20
2,498
Unit Prices
Meals
Drinks
Other
Jan
$15.00
$2.00
$10.00
Feb
$15.00
$2.00
$10.00
Mar
$15.00
$2.00
$10.00
Apr
$15.00
$2.00
$10.00
May
$15.00
$2.00
$10.00
Sales
Meals
Drinks
Other
Total Sales
$11,685
$780
$200
$12,665
$15,795
$1,054
$200
$17,049
$22,575
$1,506
$200
$24,281
$23,295
$1,554
$200
$25,049
Jan
$2.00
$0.50
$1.00
Feb
$2.00
$0.50
$1.00
Mar
$2.00
$0.50
$1.00
Jan
$1,558
$195
$20
$1,773
Feb
$2,106
$264
$20
$2,390
Mar
$3,010
$377
$20
$3,407
Aug
1,520
760
20
2,300
Sep
2,066
1,033
20
3,119
Oct
2,602
1,301
20
3,923
Nov
3,451
1,726
20
5,197
Dec
3,835
1,918
20
5,773
Jun
$15.00
$2.00
$10.00
Jul
$15.00
$2.00
$10.00
Aug
$15.00
$2.00
$10.00
Sep
$15.00
$2.00
$10.00
Oct
$15.00
$2.00
$10.00
Nov
$15.00
$2.00
$10.00
Dec
$15.00
$2.00
$10.00
$24,780
$1,652
$200
$26,632
$24,495
$1,634
$200
$26,329
$17,595
$1,174
$200
$18,969
$22,800
$1,520
$200
$24,520
$30,990
$2,066
$200
$33,256
$39,030
$2,602
$200
$41,832
$51,765
$3,452
$200
$55,417
$57,525
$3,836
$200
$61,561
Apr
$2.00
$0.50
$1.00
May
$2.00
$0.50
$1.00
Jun
$2.00
$0.50
$1.00
Jul
$2.00
$0.50
$1.00
Aug
$2.00
$0.50
$1.00
Sep
$2.00
$0.50
$1.00
Oct
$2.00
$0.50
$1.00
Nov
$2.00
$0.50
$1.00
Dec
$2.00
$0.50
$1.00
Apr
$3,106
$389
$20
$3,515
May
$3,304
$413
$20
$3,737
Jun
$3,266
$409
$20
$3,695
Jul
$2,346
$294
$20
$2,660
Aug
$3,040
$380
$20
$3,440
Sep
$4,132
$517
$20
$4,669
Oct
$5,204
$651
$20
$5,875
Nov
$6,902
$863
$20
$7,785
Dec
$7,670
$959
$20
$8,649
us
Pr
in
es
sP
la

Meals
Drinks
Other
Subtotal Direct Cost of Sales
Jul
1,173
587
20
1,780
Direct Unit Costs

Meals
Drinks
Other
Jun
1,633
817
20
2,470
Jan
779
390
20
1,189
Sa
Sales Forecast
Unit Sales
Meals
Drinks
Other
Total Unit Sales
Appendix Studio67 Restaurant Sample Plan
Pg 1
e
pl
Appendix Table: Personnel

Personnel Plan
Mar
$5,000
$3,500
$4,500
$2,500
$6,000
$2,000
8
$23,500
Apr
$5,000
$3,500
$4,500
$2,500
$6,000
$2,000
8
$23,500
May
$5,000
$3,500
$4,500
$2,500
$6,000
$2,000
8
$23,500
Jun
$5,000
$3,500
$4,500
$2,500
$6,000
$2,000
8
$23,500
Jul
$5,000
$3,500
$4,500
$2,500
$6,000
$2,000
8
$23,500
Aug
$5,000
$3,500
$4,500
$2,500
$6,000
$2,000
8
$23,500
Sep
$5,000
$3,500
$4,500
$2,500
$6,000
$2,000
8
$23,500
Oct
$5,000
$3,500
$4,500
$2,500
$6,000
$2,000
8
$23,500
Nov
$5,000
$3,500
$4,500
$2,500
$6,000
$2,000
8
$23,500
Dec
$5,000
$3,500
$4,500
$2,500
$6,000
$2,000
8
$23,500
us
in
es
sP
la
Pr
Feb
$5,000
$3,500
$4,500
$2,500
$6,000
$2,000
8
$23,500
Sa
Jan
$5,000
$3,500
$4,500
$2,500
$6,000
$2,000
8
$23,500
Manager
Hostess
Chef
Cleaning
Waiters
Other
Total People
Total Payroll
Pg 2
e
pl
Appendix Table: General Assumptions

General Assumptions
Feb
2
10.00%
10.00%
25.00%
0.00%
Mar
3
10.00%
10.00%
25.00%
0.00%
Apr
4
10.00%
10.00%
25.00%
0.00%
May
5
10.00%
10.00%
25.00%
0.00%
Jun
6
10.00%
10.00%
25.00%
0.00%
Jul
7
10.00%
10.00%
25.00%
0.00%
Aug
8
10.00%
10.00%
25.00%
0.00%
Sep
9
10.00%
10.00%
25.00%
0.00%
Oct
10
10.00%
10.00%
25.00%
0.00%
Nov
11
10.00%
10.00%
25.00%
0.00%
Dec
12
10.00%
10.00%
25.00%
0.00%
$23,500
$31,486
$23,500
$32,041
$23,500
$32,956
$23,500
$33,053
$23,500
$33,253
$23,500
$33,215
$23,500
$32,284
$23,500
$32,986
$23,500
$34,092
$23,500
$35,177
$23,500
$36,897
$23,500
$37,674
Sa
Jan
1
10.00%
10.00%
25.00%
0.00%
us
in
es
sP
la
Pr
Plan Month
Current Interest Rate
Long-term Interest Rate
Tax Rate
Other
Calculated Totals
Payroll Expense
New Accounts Payable
Pg 3
e
pl
Appendix Table: Profit and Loss

Pro Forma Profit and Loss
5%
5%
15%
Apr
$25,049
$3,515
$0
$0
-----------$3,515
$21,535
85.97%
May
$26,632
$3,737
$0
$0
-----------$3,737
$22,895
85.97%
Jun
$26,329
$3,695
$0
$0
-----------$3,695
$22,635
85.97%
$23,500
$2,250
$0
$100
$3,525
$0
-----------$29,375
($18,483)
$833
$0
($19,316)
-152.52%
$23,500
$2,250
$0
$100
$3,525
$0
-----------$29,375
($14,716)
$833
$0
($15,549)
-91.20%
$23,500
$2,250
$0
$100
$3,525
$0
-----------$29,375
($8,501)
$833
$0
($9,334)
-38.44%
$23,500
$2,250
$0
$100
$3,525
$0
-----------$29,375
($7,841)
$833
$0
($8,674)
-34.63%
$23,500
$2,250
$0
$100
$3,525
$0
-----------$29,375
($6,480)
$833
$0
($7,313)
-27.46%
$23,500
$2,250
$0
$100
$3,525
$0
-----------$29,375
($6,741)
$833
$0
($7,574)
-28.77%
Jul
$18,969
$2,660
$0
$0
-----------$2,660
$16,310
85.98%
Aug
$24,520
$3,440
$0
$0
-----------$3,440
$21,080
85.97%
Sep
$33,256
$4,669
$0
$0
-----------$4,669
$28,588
85.96%
Oct
$41,832
$5,875
$0
$0
-----------$5,875
$35,958
85.96%
Nov
$55,417
$7,785
$0
$0
-----------$7,785
$47,632
85.95%
Dec
$61,561
$8,649
$0
$0
-----------$8,649
$52,912
85.95%
$23,500
$2,250
$0
$100
$3,525
$0
-----------$29,375
($13,066)
$833
$0
($13,899)
-73.27%
$23,500
$2,250
$0
$100
$3,525
$0
-----------$29,375
($8,295)
$833
$0
($9,128)
-37.23%
$23,500
$2,250
$0
$100
$3,525
$0
-----------$29,375
($788)
$833
$0
($1,621)
-4.87%
$23,500
$2,250
$0
$100
$3,525
$0
-----------$29,375
$6,583
$833
$0
$5,749
13.74%
$23,500
$2,250
$0
$100
$3,525
$0
-----------$29,375
$18,257
$833
$0
$17,424
31.44%
$23,500
$2,250
$1,000
$100
$3,525
$0
-----------$30,375
$22,537
$833
$0
$21,704
35.26%
Sa
Mar
$24,281
$3,407
$0
$0
-----------$3,407
$20,875
85.97%
us
in
es
sP
la
Total Operating Expenses

Interest Expense
Taxes Incurred
Net Profit
Net Profit/Sales
Include Negative Taxes
Feb
$17,049
$2,390
$0
$0
-----------$2,390
$14,660
85.98%
Total Cost of Sales

Gross Margin
Gross Margin %
Expenses:
Payroll
Sales and Marketing and Other Expenses
Depreciation
Utilities
Payroll Taxes
Other
Jan
$12,665
$1,773
$0
$0
-----------$1,773
$10,892
86.00%
Pr
Sales
Production Payroll
Other
Pg 4
e
pl
Appendix Table: Cash Flow

Feb
Mar
Apr
May
Jun
Cash Received
Cash from Operations:
Cash Sales
Cash from Receivables
Subtotal Cash from Operations
$12,665
$0
$12,665
$17,049
$0
$17,049
$24,281
$0
$24,281
$25,049
$0
$25,049
$26,632
$0
$26,632
Additional Cash Received

Non Operating (Other) Income
New Current Borrowing
New Other Liabilities (interest-free)
New Long-term Liabilities
Sales of Other Current Assets
New Investment Received
Subtotal Cash Received
$0
$0
$0
$0
$0
$0
$12,665
$0
$0
$0
$0
$0
$0
$17,049
$0
$0
$0
$0
$0
$0
$24,281
$0
$0
$0
$0
$0
$0
$25,049
Apr
Feb
Mar
$496
$28,174
$28,669
$557
$31,504
$32,061
$659
$32,071
$32,730
Additional Cash Spent

Non Operating (Other) Expense
Principal Repayment of Current Borrowing
Other Liabilities Principal Repayment
Long-term Liabilities Principal Repayment
Purchase Other Current Assets
Subtotal Cash Spent
$0
$0
$0
$0
$0
$28,669
$0
$0
$0
$0
$0
$32,061
$0
$0
$0
$0
$0
$32,730
($16,004)
$71,996
($15,012)
$56,983
Oct
Nov
Dec
$26,329
$0
$26,329
$18,969
$0
$18,969
$24,520
$0
$24,520
$33,256
$0
$33,256
$41,832
$0
$41,832
$55,417
$0
$55,417
$61,561
$0
$61,561
$0
$0
$0
$0
$0
$0
$26,632
$0
$0
$0
$0
$0
$0
$26,329
$0
$0
$0
$0
$0
$0
$18,969
$0
$0
$0
$0
$0
$0
$24,520
$0
$0
$0
$0
$0
$0
$33,256
$0
$0
$0
$0
$0
$0
$41,832
$0
$0
$0
$0
$0
$0
$55,417
$0
$0
$0
$0
$0
$0
$61,561
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
$670
$32,959
$33,629
$692
$33,060
$33,752
$688
$33,252
$33,940
$584
$33,184
$33,768
$662
$32,307
$32,969
$785
$33,023
$33,808
$906
$34,128
$35,034
$1,097
$35,234
$36,331
$1,183
$36,922
$38,106
$0
$0
$0
$0
$0
$33,629
$0
$0
$0
$0
$0
$33,752
$0
$0
$0
$0
$0
$33,940
$0
$0
$0
$0
$0
$33,768
$0
$0
$0
$0
$0
$32,969
$0
$0
$0
$0
$0
$33,808
$0
$0
$0
$0
$0
$35,034
$0
$0
$0
$0
$0
$36,331
$0
$0
$0
$0
$0
$38,106
($7,120)
$32,835
($7,611)
$25,224
($14,799)
$10,424
($8,449)
$1,975
($552)
$1,423
$6,798
$8,221
$19,086
$27,307
$23,455
$50,763
la
($8,449)
$48,534
Sep
($8,580)
$39,954
us
in
es
sP
Net Cash Flow

Cash Balance
Aug
Jan
Expenditures
Expenditures from Operations:
Cash Spending
Payment of Accounts Payable
Subtotal Spent on Operations
Jul
Sa
Jan
Pr
Pro Forma Cash Flow
Pg 5
e
pl
Appendix Table: Balance Sheet

Pro Forma Balance Sheet
Starting Balances
$88,000
$50,000
$138,000
Jan
$71,996
$50,000
$121,996
Feb
$56,983
$50,000
$106,983
Mar
$48,534
$50,000
$98,534
Apr
$39,954
$50,000
$89,954
May
$32,835
$50,000
$82,835
$0
$0
$0
$138,000
$0
$0
$0
$121,996
$0
$0
$0
$106,983
$0
$0
$0
$98,534
$0
$0
$0
$89,954
$0
$0
$0
$82,835
$1,000
$0
$0
$1,000
Jan
$4,312
$0
$0
$4,312
Feb
$4,848
$0
$0
$4,848
Mar
$5,733
$0
$0
$5,733
Apr
$5,827
$0
$0
$5,827
Total Liabilities
$100,000
$101,000
$100,000
$104,312
$100,000
$104,848
$100,000
$105,733
Paid-in Capital
Retained Earnings
Earnings
Total Capital
Total Liabilities and Capital
Net Worth
$40,000
($3,000)
$0
$37,000
$138,000
$37,000
$40,000
($3,000)
($19,316)
$17,684
$121,996
$17,684
$40,000
($3,000)
($34,865)
$2,135
$106,983
$2,135
$40,000
($3,000)
($44,199)
($7,199)
$98,534
($7,199)
Jun
$25,224
$50,000
$75,224
Jul
$10,424
$50,000
$60,424
Aug
$1,975
$50,000
$51,975
Sep
$1,423
$50,000
$51,423
Oct
$8,221
$50,000
$58,221
Nov
$27,307
$50,000
$77,307
Dec
$50,763
$50,000
$100,763
$0
$0
$0
$75,224
$0
$0
$0
$60,424
$0
$0
$0
$51,975
$0
$0
$0
$51,423
$0
$0
$0
$58,221
$0
$0
$0
$77,307
$0
$1,000
($1,000)
$99,763
May
$6,021
$0
$0
$6,021
Jun
$5,984
$0
$0
$5,984
Jul
$5,083
$0
$0
$5,083
Aug
$5,762
$0
$0
$5,762
Sep
$6,831
$0
$0
$6,831
Oct
$7,880
$0
$0
$7,880
Nov
$9,542
$0
$0
$9,542
Dec
$10,294
$0
$0
$10,294
$100,000
$105,827
$100,000
$106,021
$100,000
$105,984
$100,000
$105,083
$100,000
$105,762
$100,000
$106,831
$100,000
$107,880
$100,000
$109,542
$100,000
$110,294
$40,000
($3,000)
($52,873)
($15,873)
$89,954
($15,873)
$40,000
($3,000)
($60,186)
($23,186)
$82,835
($23,186)
$40,000
($3,000)
($67,760)
($30,760)
$75,224
($30,760)
$40,000
($3,000)
($81,659)
($44,659)
$60,424
($44,659)
$40,000
($3,000)
($90,787)
($53,787)
$51,975
($53,787)
$40,000
($3,000)
($92,408)
($55,408)
$51,423
($55,408)
$40,000
($3,000)
($86,659)
($49,659)
$58,221
($49,659)
$40,000
($3,000)
($69,235)
($32,235)
$77,307
($32,235)
$40,000
($3,000)
($47,532)
($10,532)
$99,763
($10,532)
Sa
Assets
Current Assets
Cash
Long-term Assets
Long-term Assets
Accumulated Depreciation
Total Long-term Assets
Total Assets
us
Pr
in
es
sP
la
Accounts Payable
Current Borrowing
Other Current Liabilities
Subtotal Current Liabilities
Liabilities and Capital
Pg 6

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This is a business plan. It does not imply an offering of securities.

Market Analysis Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Strategy and Implementation Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Studio67 Restaurant Sample Plan

1.0 Executive Summary

Studio67 is a new medium-sized restaurant located in a trendy neighborhood of Portland,

Studio67 Restaurant Sample Plan

Studio67 is a great place to eat, combining an intriguing atmosphere with excellent,

2.0 Company Summary

Studio67 is a single-unit, medium-sized restaurant. We focus on organic and creative food.

Studio67 Restaurant Sample Plan

2.1 Company Ownership

2.2 Start-up Summary

Start-up Assets Needed

Studio67 Restaurant Sample Plan

Ethnic Ingredients and Recipes

Studio67 Restaurant Sample Plan

4.0 Market Analysis Summary

4.1 Market Segmentation

The Lonely Rich

Young Happy Couples

The Rich Hippies

Table: Market Analysis

Studio67 Restaurant Sample Plan

Market Analysis (Pie)

5.0 Strategy and Implementation Summary

Our strategy is simple, we intend to succeed by giving people a combination of great,healthy,

5.1 Competitive Edge

Studio67 Restaurant Sample Plan

5.2 Sales Strategy

Aug Sep Oct Nov Dec

Table: Sales Forecast

Jan Feb Mar Apr May Jun

Direct Unit Costs

Direct Cost of Sales

Studio67 Restaurant Sample Plan

6.0 Management Summary

6.1 Personnel Plan

Studio67 Restaurant Sample Plan

7.0 Financial Plan

7.1 Break-even Analysis

Monthly break-even point

Break-even point = where line intersects with 0

Table: Break-even Analysis

Studio67 Restaurant Sample Plan

7.2 Projected Profit and Loss

Table: Profit and Loss

Total Operating Expenses

Total Cost of Sales

Aug Sep Oct Nov Dec

Studio67 Restaurant Sample Plan

7.3 Projected Cash Flow

Table: Cash Flow

Additional Cash Spent

Net Cash Flow

Additional Cash Received

Studio67 Restaurant Sample Plan

Aug Sep Oct Nov Dec

Jan Feb Mar Apr May Jun