Docstoc

Business Plan for Gastro Pub Restaurant

Document Sample
Business Plan for Gastro Pub Restaurant Powered By Docstoc
					This Business Plan for a Gastro Pub Restaurant allows entrepreneurs or business
owners to create a comprehensive and professional business plan. This template form
allows a business to outline the company's objectives and detail both current company
information as well as any past performance. Companies should include a complete
market analysis in their plan to help showcase why their business strategy will be
effective in the market. Future company plans, including production targets,
management strategy, and financial forecasting, should be used to demonstrate and
confirm that the company's short-term and long-term objective can and will be met. This
model plan can be customized to best fit the unique needs of any entrepreneur or owner
that is seeking to create a strong business plan.
                                 INSERT YOUR LOGO HERE

                                [Your Restaurant Name]

                                         [Address]

                                       [City, State ZIP]

                                    Tel. [xxx-xxx-xxxx]

                                 Owners: [Name] and [Name]




                                BUSINESS PLAN 20__




© Copyright 2012 Docstoc Inc.                                1
                                                       Confidentiality Agreement

The undersigned reader acknowledges that the information provided by [Your Restaurant Name] in this business plan is confidential;
therefore, reader agrees not to disclose it without the express written permission of [Your Restaurant Name]

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 [Your Restaurant Name]

Upon request, this document is to be immediately returned to [Your Restaurant Name]




___________________
Signature

___________________
Name (typed or printed)

___________________
Date




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




© Copyright 2012 Docstoc Inc.                                                                                   2
                                                                  Table of Contents



1.0 Executive Summary .................................................................................................................................. 1
   1.1 Objectives ............................................................................................................................................ 2
   1.2 Mission ................................................................................................................................................ 2
   1.3 Keys to Success ................................................................................................................................... 3
2.0 Company Summary .................................................................................................................................. 3
   2.1 Company Ownership ............................................................................................................................ 3
   2.2 Start-up Summary ................................................................................................................................ 4
      Table: Start-up ....................................................................................................................................... 4
3.0 Services .................................................................................................................................................. 5
4.0 Market Analysis Summary ......................................................................................................................... 5
   4.1 Market Segmentation ............................................................................................................................ 6
   4.2 Target Market Segment Strategy ........................................................................................................... 7
   4.3 Service Business Analysis ..................................................................................................................... 8
      4.3.1 Competition and Buying Patterns .................................................................................................... 9
5.0 Strategy and Implementation Summary ...................................................................................................... 9
   5.1 SWOT Analysis .................................................................................................................................. 10
      5.1.1 Strengths .................................................................................................................................... 10
      5.1.2 Weaknesses................................................................................................................................ 10
      5.1.3 Opportunities ............................................................................................................................... 10
      5.1.4 Threats ....................................................................................................................................... 10
   5.2 Competitive Edge ............................................................................................................................... 11
   5.3 Marketing Strategy.............................................................................................................................. 11
   5.4 Sales Strategy .................................................................................................................................... 12
      5.4.1 Sales Forecast ............................................................................................................................ 12
         Table: Sales Forecast....................................................................................................................... 12
      Table: Milestones ................................................................................................................................. 13
6.0 Management Summary ........................................................................................................................... 14
   6.1 Personnel Plan ................................................................................................................................... 15
      Table: Personnel .................................................................................................................................. 15
7.0 Financial Plan ........................................................................................................................................ 16
   7.1 Start-up Funding................................................................................................................................. 16
      Table: Start-up Funding ........................................................................................................................ 16
   7.2 Important Assumptions ....................................................................................................................... 17
   7.3 Projected Profit and Loss .................................................................................................................... 18
      Table: Profit and Loss........................................................................................................................... 18
   7.4 Projected Cash Flow ........................................................................................................................... 19
      Table: Cash Flow ................................................................................................................................. 19
   7.5 Projected Balance Sheet ..................................................................................................................... 20
      Table: Balance Sheet ........................................................................................................................... 20
   7.6 Business Ratios.................................................................................................................................. 21
      Table: Ratios ....................................................................................................................................... 21




                                                                                                                                                      Page 1
                                                      [Your Restaurant Name]
                                                                 2011

1.0 Executive Summary

    This high-end gastro pub will be the premier, high-energy, modern upscale gastro pub in [City]. [Your Restaurant Name]'s goal is to
    remain a step ahead of the competition through an exemplary service provision. [Your Restaurant Name] expects guests to have
    more high quality food and beverage during their leisure time.

    The main objectives of the development of this new venue are:

        Capitalize on excellent location opportunity with swift commitment to the [City] Metro area, focusing on [City] Metro.
        To maintain tight control of costs, operations, and cash flow through diligent management and automated computer control.
        To maintain a food cost below 33% of food revenue.
        To maintain a total beverage cost below 25% of beverage revenue.

    The keys to success in achieving [Your Restaurant Name]'s goals are:

        Provide exceptional service that leaves an impression.
        Consistent entertainment atmosphere and product quality.
        Managing the company's internal finances and cash flow to enable upward capital growth.
        Strict control of all costs, at all times, without exception.

    Consumers who are able to treat themselves again in 2011 will do so — meaning that restaurants with a few indulgent menu items or
    experiences could see an uptick in orders of high-margin and high-price-point dishes. This could spell opportunity not only for casual-
    dining chains to entice diners with more premium dishes like the Flavor-Loaded Steaks at Applebee’s, but also for higher-end chains
    like Fleming’s Prime and Morton’s to attract new customers with their bar menus, as they’ve done throughout the downturn. [Your
    Restaurant Name] seeks to establish a higher-end chain throughout [City] starting its first eatery in [City] Metro, [City].

    [Your Restaurant Name] is seeking funding for start-up expenses detailed later on in this plan. The Company is open to discussing all
    possible funding venues from loans to possible investment; however, the owners are primarily seeking an interest loan from two
    sources.

    [Your Restaurant Name]

    [Address]

    [City, State ZIP]

    Tel. [xxx-xxx-xxxx]

    Owners: [Name] and [Name]




        1
                                                        [Your Restaurant Name]
                                                                    2011

1.1 Objectives

    [Your Restaurant Name]'s objectives for the first three years of operation include:

        The creation of a unique, chic, modern and upscale environment that will differentiate [Your Restaurant Name] from other gastro
         pubs in the [City] area.
        Educating the community on what the [Your Restaurant Name] has to offer.
        The formation of an environment that will bring people with diverse interests and backgrounds together in an atmosphere that
         would enhance enjoyment of a fine meal.

1.2 Mission

    [Your Restaurant Name] is a commercial enterprise, and as such, exists for the purpose of generating sales & profits for its investors,
    owners, managers and staff. Because [Your Restaurant Name] is a service business, it also exists to serve its customers. These two
    reasons for its existence are inextricable. If one aspect does not exist, the other will cease to exist.

    [Your Restaurant Name] will offer mouth-watering foods & beverages in a casual yet a sleek, modern and upscale environment.

    [Your Restaurant Name]'s staff will be cheerful, courteous, and focused on pleasing all customers.

    [Your Restaurant Name]'s customers will always be treated with importance and warmth. When it comes time for customers to decide
    where to spend their entertainment dollars, the company will strive to become their first eating destination of choice.

    [Your Restaurant Name]'s staff will be offered a workplace where they can prosper & grow in a dignified, fun and rewarding manner.

    Investors will see a lucrative return on their dollars, and will have opportunity for future growth & prosperity with the company.

    [Your Restaurant Name]'s vendors will be treated with loyalty, and they will find their future with the company to be fruitful.

    [Your Restaurant Name] will be a good neighbor to the businesses in the [City] Metro area, and the company will be a contributing &
    supportive member of the growth and expansion, helping it to thrive.


    At [Your Restaurant Name], commitment is in line with the Company's core values of caring for guests by delivering the highest
    quality food, beverages and genuine hospitality in a warm and inviting atmosphere along with a cozy and elegant feel. [Your
    Restaurant Name]'s would like to achieve and maintain such distinction in food, beverage, and service so that the Company can earn
    a first-class reputation as the best restaurant in the community. [Your Restaurant Name] feel passionately about guests leaving the
    establishment with the memory of a great experience and having them look forward to come back again.

    It is the owner's belief that in today's economic environment it's easier for consumers to lose their sense of direction. More and more
    people are looking for solutions. The answer still remains that all of life's successes are about people and how they are treated. These
    relationships are driven by transparency and accountability.

    The Company’s team-base approached to quality food and table service is designed to enhance the guest contact and speed of
    service without intruding on their experience. [Your Restaurant Name]'s entire restaurant staff will be dedicated to ensuring that
    guests enjoy a superior dining experience.




         2
                                                        [Your Restaurant Name]
                                                                    2011


1.3 Keys to Success

    Keys to success for [Your Restaurant Name] will include:

    1.   Maintaining a reputable and untarnished reputation in the community.
    2.   High quality food, spirits and service.
    3.   Competitive pricing.
    4.   Excellent central location in the [City] Metro area.

2.0 Company Summary

    The key elements of [Your Restaurant Name]'s concept are as follows:

    1.   The company will focus on themes that have mass appeal.

    2.   Distinctive design features -- [Your Restaurant Name] will be characterized by the elaborate sleek and modern high-end gastro
         pub which will attract food aficionados and trendsetters alike.
    3.   Location, location, location -- One of the major advantages that [Your Restaurant Name] will have over its competition will be its
         location in the Metro [City], [City].

    4.   Quality food and spirits -- All would be lost without special attention being paid to the level of food quality. A simple menu offering
         foods similar to those found at a premier venue. Innovative appetizers will be on hand for patrons while they drink and enjoy
         themselves.

    5.   Exceptional service -- In order to reach and maintain a unique image of quality, [Your Restaurant Name] will provide attentive
         and friendly service through a high ratio of service personnel to customers, and will also invest in the training and supervision of
         its employees.

2.1 Company Ownership

    [Your Restaurant Name] is an operation housed under [Your Restaurant Name], a [City] S Corporation, owned equally
    by [Name] (50%) and [Name] (50%).




         3
                                                      [Your Restaurant Name]
                                                                  2011

2.2 Start-up Summary

    The Company is seeking an investment for start-up purposes for a new entertainment venue in [City] Metro, [City].

    Funds needed to accomplish goal referenced above will be $X. The applicant will require the entire $X to finish project build-out.

Table: Start-up

Start-up

Requirements

Start-up Expenses
Legal                                                                                                                $0
Stationery etc.                                                                                                      $0
Insurance                                                                                                            $0
Rent                                                                                                                 $0
Computer                                                                                                             $0
Other                                                                                                                $0
Total Start-up Expenses                                                                                              $0

Start-up Assets
Cash Required                                                                                                        $0
Other Current Assets                                                                                                 $0
Long-term Assets                                                                                                     $0
Total Assets                                                                                                         $0

Total Requirements                                                                                                   $0




         4
                                                      [Your Restaurant Name]
                                                                  2011

3.0 Services

    Restaurant Concepts-- A Premier Upscale Gastro Pub

    The term Gastro Pub refers to a bar and restaurant that serves delicious home cooked food with quality ales and selected fine wines.
    [Your Restaurant Name] would have an industrial feel with exposed brick walls, lots of dark woods, open ceilings and a parlor area for
    causal seating. There will also be a large bar area with televisions, private dining rooms, a covered patio, a cigar lounge and live
    music. [Your Restaurant Name] will be a warm and inviting atmosphere with a cozy and elegant feel.

    Menu

    The [Your Restaurant Name] menu will feature a broad selection of high quality gourmet and premium steak, sliders/burgers, and fish
    which will be complimented by other traditional menu items inspired by the co-owners' rich Southern heritage.

    Everything on the menu is prepared in [Your Restaurant Name] kitchen and it is the Company's promise to guests to deliver
    the best quality food and drinks at affordable prices in a comfortable and relax environment. [Your Restaurant Name]
    will keep the highest quality standards, fresh baked bread and freshly ground meat controlling a coarse grind and the amount
    of sirloin blended with chuck, short ribs and tri-tip. We supplement our 50 beers, ales and stouts on rotation tap with more
    than 40 beers by the bottle. [Your Restaurant Name] Gastro Pub will also offer approximately 40 to 50 wine-by-the-glasses.
    The Company will possess a full liquor license with a wide range of liquors and alcoholic desert drinks.

    The [Your Restaurant Name]s menu offers ten to thirteen standard appetizer items. Some of these items included are meatloaf
    muffins with barbecue sauce, fried calamari, roasted mushroom ravioli, Cajun barbecue shrimp and tri-tip Texas chili. The menu will
    include eight different salads, eight types of potatoes and eight to ten types of types of vegetable side dishes ranging from $7.00 to
    $10.00 in cost. For the dessert menu there will be cheesecake, homemade apple pie, bread pudding, hot chocolate cake and other
    selections available for $6.00 to $9.00.

    Dinner entrees are generally priced from $13.00 to $32.00. While [Your Restaurant Name] will be predominantly open during dinner
    hours, it will also be open for lunch six days a week. The lunch menu will offer entrees generally ranging from $11.00 to $24.00.

4.0 Market Analysis Summary

    The concept and management of [Your Restaurant Name] has been well received.

    Gastro pub refers to a bar and restaurant that serves high-end beer and food. The gastro pub phenomenon took off in the 2000s at
    gastro pubs such as restaurateur and chef Sang Yoon's Father's Office which had what Esquire Magazine called one of the best
    burgers in the world, Ford's Filling Station in Culver City, a gastro pub run by actor Harrison Ford's son Ben Ford, and Brickyard in
    New York.

    The term gastro pub, a blend of gastronomy and pub, originated in England which were drinking establishments and little emphasis
    was placed on the serving of food. If pubs served meals they were usually basic cold dishes such as a ploughman's lunch. In South
    East England (especially London) it was common until recent times for vendors selling cockles, whelks, mussels and other shellfish,
    to sell to customers during the evening and at closing time. Many mobile shellfish stalls would set up near pubs, a practice that
    continues in London's East End. "Pub grub" expanded to include British food items such as steak and ale pie, shepherd's pie, fish
    and chips, bangers and mash, Sunday roast, ploughman's lunch, and pasties. In addition, dishes such as burgers, frites, lasagna and
    chili con carne are often served.

    Gastronomy is the art and science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist
    is one who unites theory and practice in the study of gastronomy. The derivative Gourmet has come into use since the publication of
    the book by Brillat-Savarin, "The Physiology of Taste". According to Brillat-Savarin: "Gastronomy is the knowledge and understanding
    of all that relates to man as he eats. Its purpose is to ensure the conservation of men, using the best food possible."



         5
                                                        [Your Restaurant Name]
                                                                    2011

    Restaurants are the most popular destination for adult drinkers when they go out, according to new research by the Wilson Drinks
    Report (WDR).




    The research, which was carried out by YouGov for WDR, found that that 87 per cent of adult drinkers go on some form of night out,
    with 37 per cent going to a restaurant when they go out, drink-led pubs were 2nd choice (32%), food-led pubs 3rd (26%), high street
    branded pubs 4th (20%), and gastro pubs 5th (11%). The study, which is contained in the 5th edition of WDR, was based on the
    responses of 5,432 metropolitan adult drinkers who took part in online omnibus panels between September and November 2010.

    It also found that red wine drinkers spend more on average each time they go out than any other type of drinker. The study found that
    lager and bitter drinkers tend to spend the most going out each month. But they also go out far more than other types of drinkers;
    however, the research found that those adults most likely to drink at home are red wine drinkers (86%), whilst the least likely are bitter
    drinkers (39%).

    Wine linked with food

    Tim Wilson, managing director of the WDR, commented: “Whilst our analysis shows that wine drinkers tend to go out less than lager
    or bitter drinkers, wine drinkers do spend the most each time they go out. The trick for pub, bar and restaurant owners is to encourage
    wine drinkers to go out more often and to make sure they maintain their average spend per trip.

    “Although restaurants came out top overall, our analysis of the research shows a big difference in behavior between wine drinkers and
    the rest.

    “Those adults who mostly drink wine tend to go to places where food is the main focus: restaurants, food-led pubs and gastro pubs.
    Lager, bitter, cider and spirits drinkers, on the other hand, prefer to go to drink-led pubs. This split has profound implications for the
    relative success and profitability of pubs, bars and restaurants.”

    The research also showed that red wine drinkers (18%) are more likely to go to gastro pubs than any other type of drinker.

    Wilson noted: “Many analysts regard gastro pubs as the most likely pub format to survive the incredibly tough trading conditions that
    we face in the US. It seems that red wine drinkers again hold the key to saving many of our pubs, bars and restaurants.”

    Based on the future transit expansion to greater [City] and San Fernando Valley along with the current blooming of population and
    visitors to the [City] Metro area, [Your Restaurant Name] stands to receive a lot of visitors and patrons. Areas of interest are Encino,
    Woodland Hills, Studio City, Hollywood, Westwood and Valencia.

    Source: Wikipedia, Quick Facts, Big Hospitality UK

4.1 Market Segmentation

    The owners see [Your Restaurant Name] as appealing to three major market segments. Fortunately, the long, late night hours of
    operation help [Your Restaurant Name] lend itself to multiple segment appeal. [Your Restaurant Name]'s market segmentation
    scheme allows some room for estimates and nonspecific definitions.



         6
                                                       [Your Restaurant Name]
                                                                  2011

    1.   Young Adults--Due to the restaurant's proximity to Hollywood, Beverly Hills and all of [City] surrounding areas, [Your Restaurant
         Name] must appeal to single adults and young couples. Whether it is a group of friends or a couple out to see a neighboring
         business or function, these people need a place to eat/drink either before and/or after their engagement. These customers will
         range in age from 25 to 45. [Your Restaurant Name] will appeal to this category by switching the tempo and entertainment to be
         more appealing to adults as it gets later into the evening. [Your Restaurant Name] also anticipate a 15% annual growth rate in
         tandem with the growth rate of [City] Metro and through increased popularity.

    2.   Mature Adults--By creating an environment that is appealing to the growing population of mature however hip adult, [Your
         Restaurant Name] secures a natural progression between the young adult to mature adult. Through word of mouth, [Your
         Restaurant Name] expects realize an increase of five percent annually from this segment.


    The following chart and table outline the target market segments for [Your Restaurant Name], and include annual growth projections.


Table: Market Analysis

Market Analysis
                                                  Year 1        Year 2        Year 3         Year 4        Year 5
Potential Customers               Growth                                                                                CAGR
Segment Name                          0%                0              0             0             0              0     0.00%
Segment Name                          0%                0              0             0             0              0     0.00%
Other                                 0%                0              0             0             0              0     0.00%
Total                              0.00%                0              0             0             0              0     0.00%




4.2 Target Market Segment Strategy

    [Your Restaurant Name]'s strategy is based on serving the company's niche markets exceptionally well. [Your Restaurant Name]
    gourmet food enthusiast, the tourist and business traveler, the local nightclub crowd, the local service industry as well as groups going
    out together, can all enjoy [Your Restaurant Name] experience.

    The marketing strategy is essential to the main strategy:

        Emphasize exceptional service.
        Create awareness of [Your Restaurant Name]'s unique features.
        Focus on the company's target markets.

    [Your Restaurant Name] must charge appropriately for the high-end, high-quality service and food that the company offers. [Your
    Restaurant Name]'s revenue structure has to match the company's cost structure, so the wages that are paid and the training [Your
    Restaurant Name] will provide to assure superior quality and service must be balanced by the fees charged.

    Part of the superior experience [Your Restaurant Name] will offer is the simplicity of the menu items. While being unique, they are
    relatively inexpensive and easy to prepare. While a premium is appropriate for the experience, the pricing has to be balanced in
    accordance with what [Your Restaurant Name] is serving.

    All menu items will be moderately priced. [Your Restaurant Name]'s target customer spends more than the industry average for
    moderately priced establishments. This is due to [Your Restaurant Name] creating an atmosphere that encourages longer stays and
    more spending, while still allowing adequate table turns due to extended hours of appeal.




         7
                                                        [Your Restaurant Name]
                                                                     2011

4.3 Service Business Analysis

    Consumers who are able to treat themselves again in 2011 will do so — meaning that restaurants with a few indulgent menu items or
    experiences could see an uptick in orders of high-margin and high-price-point dishes. This could spell opportunity not only for casual-
    dining chains to entice diners with more premium dishes like the Flavor-Loaded Steaks at Applebee’s, but also for higher-end chains
    like Fleming’s Prime and Morton’s to attract new customers with their bar menus, as they’ve done throughout the downturn.

    As they compete to expand geographically and broaden their customer bases, many high-end gastro pub chains are promoting new
    amenities especially to attract such nontraditional gastro pub users as women, young professionals, and health-conscious diners.

    Among the tactics being employed are the promotions of bars as social gathering places that offer moderately priced menus, the
    broadening of dining room menus beyond their core steak entrées, the pairing of appetizers with specially chosen wines by the glass
    and even the introduction of children’s menus.

    Such operators as Fleming’s Prime gastro pub & Wine Bar, The Palm, Ruth’s Chris Steak House, Morton’s The gastro pub, Hyde
    Park Prime gastro pub and Sam & Harry’s are seeking out new customers while being careful to preserve their traditions.

    Updating their bars and bar menus are a trend for most of those operators. Morton’s, for example, has given its bars their own identity
    with the name Bar 12-21. Most offer after-work specials from a “Small Bites” menu of miniature cheeseburgers, oysters and other
    items. So far, about 18 of Morton’s 75 restaurants have deployed the Bar 12-21 format.

    Annual bar sales have increased between $100,000 and $200,000 in Morton’s remodeled 12-21 bars.

    Morton’s plan calls for the chain to retrofit between eight and 10 of its existing restaurants with the Bar 12-21 package each year until
    all are completed and to make the format part of all new locations. Morton’s also is wrapping up a national promotion called Women
    of Spirit that honors local community leaders and features female winemakers at special wine dinners. A portion of the proceeds is
    being donated to local American Red Cross chapters.

    Young adults between 21 and 34 are the fastest-growing customer segment of Ruth’s Chris’ customers, said Kevin Boyer, its vice
    president of beverage. He credits more flexible menu options and the new design of the chain’s larger bar and lounge area, dubbed
    the “luxury lounge,” for that growth.

    Smaller portions of regular menu items sell especially well in the lounge, although the full dining room menu also is available there.
    Almost all of the 109 Ruth’s Chris locations now boast the clubby lounges.

    Mr. Boyer said he has found that premium cocktails with fresh juices are especially popular with the younger crowd, as are craft-
    brewed beers and special wines. Younger customers are not afraid of high-end Scotches, either and are willing to try new things.

    The bar business also is growing at Fleming’s 51 locations. The contemporary designs of the chain’s bars, and the patios in locations
    that have them, have moved the chain away from the stereotypically masculine gastro pub look.

    To extend its appeal to a younger, less-affluent crowd, Fleming’s will feature a “flights and bites” promotion this fall in its bars that will
    match three appetizers with three wines for less than $20.

    Contemporary, newly designed units of Hyde Park gastro pub, a nine-unit chain based in Beachwood, Ohio, are raking in nearly twice
    as much revenue as older, smaller models of the chain. The newer, 200-seat restaurants sport bolder colors and artwork and more
    colorful draperies and upholstery than in the older, 160-seat spots. Lounges in the new Hyde Park outlets also have softer, living-
    room-style seating and lamps. The chain’s dinner menus include smaller portions, and small-plates menus in the bar are selling well.
    A new program of having disc jockeys in the bars after 10 p.m. on weekends is expected to generate more late-night business.

    Even The Palm, whose New York City flagship has been feeding steak lovers since 1926, has modernized the bars in 11 of its 28
    restaurants. The chain also has retooled its menus to reach out to women, younger business people and even children, with a special
    Palm Summer Kids Menu for the under-14 set that features the young actress Abigail Breslin of the movie “No Reservations.”

         8
                                                     [Your Restaurant Name]
                                                                 2011

    The Palm’s latest outreach effort to women was this summer’s partnership with Dress for Success, a charity aimed at helping
    disadvantaged women succeeds in careers. The restaurants were donating 10 percent of sales of five new entrée salads and specific
    wines to the organization.

    While working to increase their appeal to new customers, gastro pubs also are being careful to hold on to their core clientele. But
    corporate chef John Koltisko of the three-unit Sam & Harry’s chain, based in Washington, D.C., observes that opportunities are arising
    to both court newcomers and traditional patrons.

    [Your Restaurant Name] has a large advantage of being the first and premiere upscale yet mainstream gastro pub of its kind in the
    [City] Metro area.

    Source: Kevin Boyer, VP of Food and Beverage at Ruth's Chris; Morton's gastro pub reports; Skip Fox, president of the division of
    OSI Restaurant Partners; Rick Hauck, Co-Owner of Hyde Park gastro pub

4.3.1 Competition and Buying Patterns

    The key element in purchase decisions made at the [Your Restaurant Name] client level is trust in the professional reputation,
    excellent service and quality product of the Company.

5.0 Strategy and Implementation Summary

    In order to place emphasis on exceptional service, [Your Restaurant Name]'s main tactics are bi-monthly service training, employee
    recognition, and higher service employee to customer ratios. The company's specific programs for training include employee for life
    training for management, customer for life training for employees, and the sharing of success stories among employees and
    management. [Your Restaurant Name]'s specific employee recognition programs include employee of the month with a personal
    parking space, service excellence recognition awards of specific employees attached to advertising. To achieve higher service
    employee to customer ratios, [Your Restaurant Name] includes separate beverage servers and bussing personnel, as well as
    maintaining a comfortable table count for the wait staff.

    [Your Restaurant Name]'s second strategy is emphasizing entertainment. The tactics are interactive entertainment, constant sensory
    appeal, and unique event viewing. With a variety of entertainment and plenty of seating, yet another unique experience could be
    carved out of a visit to [Your Restaurant Name].

    [Your Restaurant Name]'s promise fulfillment strategy may be the most important. The necessary tactics are ongoing value-based
    training, maintenance, and attention to detail, especially after popularity has been established. Through empowerment of service
    employees to solve problems without making a customer wait for management consultation the company creates a win-win
    situation for the customer and the restaurant. Continuous and never-ending improvement is the order of the day through [Your
    Restaurant Name]'s regular training sessions and meetings. Since value is equal to service rendered minus the price charged, it is
    crucial to go beyond the mere serving of food in a room full of lights and sound, the company has to create a long-lasting impression.

        Emphasize exceptional service -- [Your Restaurant Name] MUST prove to guests that exceptional service is still available and
         should be expected as part of a dining experience. [Your Restaurant Name] needs to differentiate ourselves from the mediocre
         service venues.
        Emphasize an entertaining experience -- By assuring that all guests will enjoy themselves, [Your Restaurant Name] would be
         securing market share through repeat business.
        Focus on target markets -- [Your Restaurant Name]'s marketing and themes of mass appeal and music based entertainment will
         attract the company's target market segments.
        Differentiate and fulfill the above promises.

    [Your Restaurant Name] can't just market and sell another gastro pub; the company must actually deliver on its promise of quality,
    service and a unique guest experience. [Your Restaurant Name] needs to make sure the company has the fun and service intensive
    staff that [Your Restaurant Name] claims to have.



         9
                                                       [Your Restaurant Name]
                                                                   2011

5.1 SWOT Analysis

    The SWOT analysis provides an opportunity to examine the internal strengths and weaknesses [Your Restaurant Name] must
    address. It also allows to examine the opportunities presented to [Your Restaurant Name] as well as potential threats.

5.1.1 Strengths

    1. Co-owner [Name] has had over 18 years of experience in the Food and Beverage industry and currently serves as the General
    Manager at Larsen's gastro pub in Encino, [City].

    2. Co-owner [Name] has had many years in business and will provide that experience toward all operations of [Your Restaurant
    Name], including the future expansion of multiple locations nationwide.

    3. There are no other upscale modern gastro pubs of its kind in the [City] Metro area.

5.1.2 Weaknesses

    1. Access to start-up capital.

    2. Owners will be climbing the [City] "high-end restaurant curve".

    3. Challenges of the seasonality of the business (tourism, holidays).

5.1.3 Opportunities

    1. Growing market with a significant percentage of the Company's target market still not knowing that [Your Restaurant Name] exists.

    2. Strategic alliances offering sources for referrals and joint marketing activities to extend the Company's reach.

    3. Promising activity from high levels of new home construction in [City] Metro.

    4. Changes in consumer trends that initiate new visitors, and therefore, generating sales.

    5. Increasing sales opportunities beyond the general [City] Metro target area including several smaller communities that have
    produced a faithful following of customers.

5.1.4 Threats

    1. The possibility of other like gastro pubs emerging on the market first before [Your Restaurant Name] can open its' doors.

    2. Increasing cost of location due to the quickly exploding population and popularity in [City] Metro.

    3. The downturn in the economy has impacted the Food and Beverage industry; stock market predictors correlate with sales.




       10
                                                      [Your Restaurant Name]
                                                                  2011

5.2 Competitive Edge

    The company seeks to establish a competitive edge in its new target market segment by increasing the level of customer contact and
    service that other competitors seem to oftentimes lack. Additionally, [Your Restaurant Name] possesses the necessary skills to
    produce the highest quality products and services that are needed in this field. The establishment of the previously mentioned work
    processes that will ensure greater service will strengthen the contacts that promote word-of-mouth marketing and networking (Yelp,
    Facebook, Twitter, etc).

5.3 Marketing Strategy

    A high growth area such as [City] Metro, the city has an annual influx of new residents from many other parts of the country. This
    trend is true of [City] in general.

    Many new residents, as well as many existing ones, are patrons of restaurants in other markets. [Your Restaurant Name] is a place
    for all. The enabling technology will be an inherent part of [Your Restaurant Name]'s image.

    Advertising budgets and event promotion are ongoing processes of management geared to promote the brand name and keep [Your
    Restaurant Name] at the forefront of the upscale gastro pub establishments in [City]' marketing area.

    [Your Restaurant Name] will depend on advertising as the main way to reach new customers. The company' strategies and practices
    will remain constant, as will the way the company will promote itself:

        Advertising -- [Your Restaurant Name] will be developing a core positioning message.
        Grand Opening -- [Your Restaurant Name] will concentrate a substantial portion of our early advertising budget towards the
         'Grand Opening Event.'
        Direct Marketing -- [Your Restaurant Name] will directly market to local hotels surrounding the powers and the local airport.

    [Your Restaurant Name] will create an identity-oriented marketing strategy with executions particularly in local media, alongside print
    ads, and in-store promotions.

    Achievement of the following campaigns will be measured by the polling of customers as to how they heard of [Your Restaurant
    Name] for the first ninety days of operation. Budget adjustments will be made as the results dictate.

    Ads will also go into the local newspapers for [City] and surrounding areas.




        11
                                                        [Your Restaurant Name]
                                                                    2011

5.4 Sales Strategy

    Sales projections for this plan are presented in the following topics.

5.4.1 Sales Forecast

    This chart represents [Your Restaurant Name]'s forecast for Income on a monthly basis. The table presents yearly expected sales.
    Complete monthly forecast figures for the first year are presented in the appendix.

Table: Sales Forecast

Sales Forecast
                                                                             Year 1            Year 2              Year 3
Sales
Row 1                                                                           $0                  $0                  $0
Row 2                                                                           $0                  $0                  $0
Row 3                                                                           $0                  $0                  $0
Total Sales                                                                     $0                  $0                  $0


Direct Cost of Sales                                                         Year 1            Year 2              Year 3
Row 1                                                                           $0                  $0                  $0
Row 2                                                                           $0                  $0                  $0
Row 3                                                                           $0                  $0                  $0
Subtotal Direct Cost of Sales                                                   $0                  $0                  $0




        12
                                                    [Your Restaurant Name]
                                                                2011

5.5 Milestones

    [Your Restaurant Name]'s detailed milestones are shown in the following table and chart. The related budgets are included with the
    expenses shown in the projected Profit and Loss statement, which is in the financial analysis that comes in Chapter 7 of this plan.

Table: Milestones

Milestones

Milestone                      Start Date             End Date            Budget            Manager                Department
Name me                        12/8/2011              1/7/2012                $0             NAME                  Department
Name me                        12/8/2011              1/7/2012                $0             NAME                  Department
Name me                        12/8/2011              1/7/2012                $0             NAME                  Department
Name me                        12/8/2011              1/7/2012                $0             NAME                  Department
Name me                        12/8/2011              1/7/2012                $0             NAME                  Department
Name me                        12/8/2011              1/7/2012                $0             NAME                  Department
Name me                        12/8/2011              1/7/2012                $0             NAME                  Department
Name me                        12/8/2011              1/7/2012                $0             NAME                  Department
Name me                        12/8/2011              1/7/2012                $0             NAME                  Department
Name me                        12/8/2011              1/7/2012                $0             NAME                  Department
Totals                                                                        $0




       13
                                                       [Your Restaurant Name]
                                                                   2011

6.0 Management Summary

    The two principals, [Name] and [Name] have impeccable credentials in this industry. This will benefit [Your Restaurant Name] in two
    ways:

    1.    Customers will be brought from previous and current businesses, and
    2.    The experience each has will attract new customers.

    [Name]

    [Name] has been a results-oriented Senior Retail Executive with 40 years of progressive leadership and multi-unit operations
    management experience. Mr. [Your Restaurant Name] has a consistent track record of successfully achieving business results in
    challenging environments. He has demonstrated the ability to increase revenue and profitability and create a world-class sales and
    service organization.

    Mr. [Your Restaurant Name] has been involved in many start up projects and accomplished his objectives while working
    independently. He has been in the trenches and built sales organization that consistently achieved sales goals while maintaining
    excellent relationships through good customer service.

    His responsibilities have encompassed every aspect running a company operating in multiple states. Mr. [Your Restaurant Name] has
    established new divisions generating an annual revenue stream for all companies. This included sales, client relations, marketing,
    pricing, project management, conflict resolution, accounting, legal, liability insurance, hiring and termination of employees, tax filings,
    vendor relations and price negotiations. Mr. [Your Restaurant Name] directed corporate operations as well as driving all sales and
    business development functions, marketing and research, forecasting, advertising, budgets, fixed operations, policy and procedures,
    expense control and all personnel functions.

    [Name]

    [Name] is bringing his 20 plus years of gastronomy, “the art and science of good eating”, from the upscale dining segment and
    elevating the gastro pub to his fine dining standards. His experience and commitment is caring for his guests by delivering the highest
    quality food, beverages and genuine hospitality has earned Nigel the reputation of being one of the best in the business. Nigel feel
    strongly about keeping his concepts fresh, exciting and on the cutting edge of the fine dining food and beverage industry.




         14
                                                   [Your Restaurant Name]
                                                              2011


6.1 Personnel Plan

    The Personnel Plan reflects the objective of providing an ample amount of service personnel. As the Personnel Plan shows, the
    company expects to make gradual investments in service personnel over the next three years, always keeping in mind the number of
    customers in need of attention at the bar/restaurant.

Table: Personnel

Personnel Plan
                                                                        Year 1                 Year 2                 Year 3
Name or Title or Group                                                     $0                     $0                     $0
Name or Title or Group                                                     $0                     $0                     $0
Name or Title or Group                                                     $0                     $0                     $0
Total People                                                                 0                      0                      0

Total Payroll                                                                $0                     $0                     $0




       15
                                                        [Your Restaurant Name]
                                                                    2011

7.0 Financial Plan

    The financial projections for this plan are presented in the tables and charts of the following subtopics.

7.1 Start-up Funding

    The start-up funding is needed primarily to acquire the location in Metropolitan [City], [City], retrofit the location, purchase initial bar
    and restaurant equipment and supplies and to hire starting staff. [Your Restaurant Name] is currently seeking investor/private lender
    capital in the form of a loan. The terms of the loan between lender and the Company are open for negotiation.

Table: Start-up Funding

Start-up Funding
Start-up Expenses to Fund                                                                                                      $0
Start-up Assets to Fund                                                                                                        $0
Total Funding Required                                                                                                         $0

Assets
Non-cash Assets from Start-up                                                                                                  $0
Cash Requirements from Start-up                                                                                                $0
Additional Cash Raised                                                                                                         $0
Cash Balance on Starting Date                                                                                                  $0
Total Assets                                                                                                                   $0



Liabilities and Capital

Liabilities
Current Borrowing                                                                                                              $0
Long-term Liabilities                                                                                                          $0
Accounts Payable (Outstanding Bills)                                                                                           $0
Other Current Liabilities (interest-free)                                                                                      $0
Total Liabilities                                                                                                              $0

Capital

Planned Investment
Owner                                                                                                                          $0
Investor                                                                                                                       $0
Additional Investment Requirement                                                                                              $0
Total Planned Investment                                                                                                       $0

Loss at Start-up (Start-up Expenses)                                                                                           $0
Total Capital                                                                                                                  $0



Total Capital and Liabilities                                                                                                  $0


       16
                                                      [Your Restaurant Name]
                                                                  2011


Total Funding                                                                                                          $0


7.2 Important Assumptions

    The financial plan depends on important assumptions, most of which are illustrated in the following table.

    The key underlying assumptions are:

        The company assumes a slow-growth economy of the first year, and three percent thereafter, without further major recession.
        The company assumes that they will grow as managers during the process, this growth will manifest itself as flat line expense
         growth over the three-year period, leading to increased annual cash flow.
        The company assumes access to equity capital and financing sufficient to maintain our financial plan as shown in the tables.
        The company assumes continued popularity of upscale gastro pubs in America and the growing demand for high-energy themed
         and casual dining venues.




        17
                                                     [Your Restaurant Name]
                                                                2011

7.3 Projected Profit and Loss

    Projected profit and loss statement for [Your Restaurant Name] follows. Three years' annual totals are shown below. Monthly
    breakdown for year one appears in the appendix.

Table: Profit and Loss

Pro Forma Profit and Loss
                                                                                Year 1               Year 2              Year 3
Sales                                                                              $0                   $0                  $0
Direct Cost of Sales                                                               $0                   $0                  $0
Other Costs of Sales                                                               $0                   $0                  $0
Total Cost of Sales                                                                $0                   $0                  $0

Gross Margin                                                                         $0                  $0                  $0
Gross Margin %                                                                   0.00%               0.00%               0.00%



Expenses
Payroll                                                                              $0                   $0                  $0
Marketing/Promotion                                                                  $0                   $0                  $0
Depreciation                                                                         $0                   $0                  $0
Rent                                                                                 $0                   $0                  $0
Utilities                                                                            $0                   $0                  $0
Insurance                                                                            $0                   $0                  $0
Payroll Taxes                                                                        $0                   $0                  $0
Other                                                                                $0                   $0                  $0

Total Operating Expenses                                                             $0                   $0                  $0

Profit Before Interest and Taxes                                                     $0                   $0                  $0
EBITDA                                                                               $0                   $0                  $0
 Interest Expense                                                                    $0                   $0                  $0
 Taxes Incurred                                                                      $0                   $0                  $0

Net Profit                                                                           $0                  $0                  $0
Net Profit/Sales                                                                 0.00%               0.00%               0.00%




       18
                                                      [Your Restaurant Name]
                                                                 2011

7.4 Projected Cash Flow

    The following chart illustrates [Your Restaurant Name]'s monthly cash flow for year one. The table shows three years of annual totals.
    First year monthly figures as presented in the appendix. The months are weighted according to the amount of weeks in that month in
    a typical calendar year.

Table: Cash Flow

Pro Forma Cash Flow
                                                                                  Year 1           Year 2           Year 3
Cash Received

Cash from Operations
Cash Sales                                                                             $0               $0               $0
Subtotal Cash from Operations                                                          $0               $0               $0

Additional Cash Received
Sales Tax, VAT, HST/GST Received                                                       $0               $0               $0
New Current Borrowing                                                                  $0               $0               $0
New Other Liabilities (interest-free)                                                  $0               $0               $0
New Long-term Liabilities                                                              $0               $0               $0
Sales of Other Current Assets                                                          $0               $0               $0
Sales of Long-term Assets                                                              $0               $0               $0
New Investment Received                                                                $0               $0               $0
Subtotal Cash Received                                                                 $0               $0               $0

Expenditures                                                                      Year 1           Year 2           Year 3

Expenditures from Operations
Cash Spending                                                                          $0               $0               $0
Bill Payments                                                                          $0               $0               $0
Subtotal Spent on Operations                                                           $0               $0               $0

Additional Cash Spent
Sales Tax, VAT, HST/GST Paid Out                                                       $0               $0               $0
Principal Repayment of Current Borrowing                                               $0               $0               $0
Other Liabilities Principal Repayment                                                  $0               $0               $0
Long-term Liabilities Principal Repayment                                              $0               $0               $0
Purchase Other Current Assets                                                          $0               $0               $0
Purchase Long-term Assets                                                              $0               $0               $0
Dividends                                                                              $0               $0               $0
Subtotal Cash Spent                                                                    $0               $0               $0

Net Cash Flow                                                                          $0               $0               $0
Cash Balance                                                                           $0               $0               $0




       19
                                                     [Your Restaurant Name]
                                                                 2011

7.5 Projected Balance Sheet

    The following Balance Sheet indicates healthy growth of net worth and a strong financial position. The monthly estimates are included
    in the appendix.

Table: Balance Sheet

Pro Forma Balance Sheet
                                                                          Year 1                Year 2                Year 3
Assets

Current Assets
Cash                                                                            $0                   $0                    $0
Other Current Assets                                                            $0                   $0                    $0
Total Current Assets                                                            $0                   $0                    $0

Long-term Assets
Long-term Assets                                                                $0                   $0                    $0
Accumulated Depreciation                                                        $0                   $0                    $0
Total Long-term Assets                                                          $0                   $0                    $0
Total Assets                                                                    $0                   $0                    $0

Liabilities and Capital                                                   Year 1                Year 2                Year 3

Current Liabilities
Accounts Payable                                                                $0                   $0                    $0
Current Borrowing                                                               $0                   $0                    $0
Other Current Liabilities                                                       $0                   $0                    $0
Subtotal Current Liabilities                                                    $0                   $0                    $0

Long-term Liabilities                                                           $0                   $0                    $0
Total Liabilities                                                               $0                   $0                    $0

Paid-in Capital                                                                 $0                   $0                    $0
Retained Earnings                                                               $0                   $0                    $0
Earnings                                                                        $0                   $0                    $0
Total Capital                                                                   $0                   $0                    $0
Total Liabilities and Capital                                                   $0                   $0                    $0

Net Worth                                                                       $0                   $0                    $0




       20
                                                      [Your Restaurant Name]
                                                                  2011

7.6 Business Ratios

    The Ratios table below outlines important ratios for this upscale food and beverage establishment. The last column, Industry Profile, is
    derived from the Standard Industrial Classification (SIC) Index code 5813, for Food and Drinking Places.

Table: Ratios

Ratio Analysis
                                                            Year 1             Year 2              Year 3        Industry Profile
Sales Growth                                                0.00%              5.00%               5.00%                  3.32%

Percent of Total Assets
Other Current Assets                                        3.75%              2.77%               2.16%                41.37%
Total Current Assets                                      100.39%            100.58%             100.69%                49.66%
Long-term Assets                                           -0.39%             -0.58%              -0.69%                50.34%
Total Assets                                              100.00%            100.00%             100.00%               100.00%

Current Liabilities                                         0.00%              0.00%               0.00%                20.22%
Long-term Liabilities                                       0.00%              0.00%               0.00%                29.20%
Total Liabilities                                           0.00%              0.00%               0.00%                49.42%
Net Worth                                                 100.00%            100.00%             100.00%                50.58%

Percent of Sales
Sales                                                     100.00%            100.00%             100.00%               100.00%
Gross Margin                                               79.73%             79.73%              79.73%                28.80%
Selling, General & Administrative Expenses                 67.36%             64.67%              62.20%                13.79%

Advertising Expenses                                        8.79%              8.39%               8.01%                  1.81%
Profit Before Interest and Taxes                           19.51%             19.96%              20.67%                  2.39%

Main Ratios
Current                                                       0.00               0.00                0.00                  1.29
Quick                                                         0.00               0.00                0.00                  0.83
Total Debt to Total Assets                                  0.00%              0.00%               0.00%                53.30%
Pre-tax Return on Net Worth                                47.11%             37.37%              31.63%                 9.48%
Pre-tax Return on Assets                                   47.11%             37.37%              31.63%                 4.43%

Additional Ratios                                           Year 1             Year 2              Year 3
Net Profit Margin                                          13.66%             13.97%              14.47%                     n.a
Return on Equity                                           32.98%             26.16%              22.14%                     n.a

Activity Ratios
Accounts Payable Turnover                                     9.28               12.17              12.17                    n.a
Total Asset Turnover                                          2.41                1.87               1.53                    n.a

Debt Ratios
Debt to Net Worth                                             0.00                0.00               0.00                    n.a
Current Liab. to Liab.                                        0.00                0.00               0.00                    n.a

Liquidity Ratios
Net Working Capital                                      $936,120          $1,270,159         $1,633,126                     n.a
Interest Coverage                                            0.00                0.00               0.00                     n.a

       21
     [Your Restaurant Name]
             2011




22
     [Your Restaurant Name]
             2011




23
                                                          Appendix

Table: Sales Forecast

Sales Forecast
                          Month   Month   Month   Month    Month     Month   Month   Month   Month   Month   Month   Month
                              1       2       3       4        5         6       7       8       9     10      11      12
Sales
Row 1                        $0      $0      $0      $0       $0        $0      $0      $0      $0      $0      $0      $0
Row 2                        $0      $0      $0      $0       $0        $0      $0      $0      $0      $0      $0      $0
Row 3                        $0      $0      $0      $0       $0        $0      $0      $0      $0      $0      $0      $0
Total Sales                  $0      $0      $0      $0       $0        $0      $0      $0      $0      $0      $0      $0

Direct Cost of Sales      Month   Month   Month   Month    Month     Month   Month   Month   Month   Month   Month   Month
                              1       2       3       4        5         6       7       8       9     10      11      12
Row 1                        $0      $0      $0      $0       $0        $0      $0      $0      $0      $0      $0      $0
Row 2                        $0      $0      $0      $0       $0        $0      $0      $0      $0      $0      $0      $0
Row 3                        $0      $0      $0      $0       $0        $0      $0      $0      $0      $0      $0      $0
Subtotal Direct Cost of      $0      $0      $0      $0       $0        $0      $0      $0      $0      $0      $0      $0
Sales




                                                                                                                             Page 1
                                                     Appendix

Table: Personnel

Personnel Plan
                         Month   Month   Month   Month   Month   Month   Month   Month   Month   Month   Month   Month
                             1       2       3       4       5       6       7       8       9     10      11      12
Name or Title or Group      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Name or Title or Group      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Name or Title or Group      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Total People                 0       0       0       0       0       0       0       0       0       0       0       0

Total Payroll               $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0




                                                                                                                         Page 2
                                                                   Appendix

Table: Profit and Loss

Pro Forma Profit
and Loss
                               Month    Month    Month    Month     Month     Month    Month    Month    Month    Month    Month    Month
                                   1        2        3        4         5         6        7        8        9      10       11       12
Sales                             $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0
Direct Cost of Sales              $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0
Other Costs of                    $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0
Sales
Total Cost of Sales               $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0

Gross Margin                       $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0
Gross Margin %                 0.00%    0.00%    0.00%    0.00%     0.00%     0.00%    0.00%    0.00%    0.00%    0.00%    0.00%    0.00%


Expenses
Payroll                           $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0
Marketing/Promotio                $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0
n
Depreciation                      $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0
Rent                              $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0
Utilities                         $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0
Insurance                         $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0
Payroll Taxes            15%      $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0
Other                             $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0

Total Operating                   $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0
Expenses

Profit Before                     $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0
Interest and Taxes
EBITDA                            $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0
 Interest Expense                 $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0
 Taxes Incurred                   $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0

Net Profit                         $0       $0       $0       $0        $0        $0       $0       $0       $0       $0       $0       $0
Net Profit/Sales               0.00%    0.00%    0.00%    0.00%     0.00%     0.00%    0.00%    0.00%    0.00%    0.00%    0.00%    0.00%




                                                                                                                                      Page 3
                                                                      Appendix

Table: Cash Flow

Pro Forma Cash Flow
                                      Month   Month   Month   Month     Month    Month   Month   Month   Month   Month   Month   Month
                                          1       2       3       4         5        6       7       8       9     10      11      12
Cash Received

Cash from Operations
Cash Sales                               $0      $0      $0      $0        $0       $0      $0      $0      $0      $0      $0      $0
Subtotal Cash from                       $0      $0      $0      $0        $0       $0      $0      $0      $0      $0      $0      $0
Operations

Additional Cash Received
Sales Tax, VAT, HST/GST       0.00%      $0      $0      $0      $0        $0       $0      $0      $0      $0      $0      $0      $0
Received
New Current Borrowing                    $0      $0      $0      $0        $0       $0      $0      $0      $0      $0      $0      $0
New Other Liabilities                    $0      $0      $0      $0        $0       $0      $0      $0      $0      $0      $0      $0
(interest-free)
New Long-term Liabilities                $0      $0      $0      $0        $0       $0      $0      $0      $0      $0      $0      $0
Sales of Other Current                   $0      $0      $0      $0        $0       $0      $0      $0      $0      $0      $0      $0
Assets
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       $0      $0      $0      $0      $0      $0      $0

Expenditures                          Month   Month   Month   Month     Month    Month   Month   Month   Month   Month   Month   Month
                                          1       2       3       4         5        6       7       8       9     10      11      12

Expenditures from
Operations
Cash Spending                            $0      $0      $0      $0        $0       $0      $0      $0      $0      $0      $0      $0
Bill Payments                            $0      $0      $0      $0        $0       $0      $0      $0      $0      $0      $0      $0
Subtotal Spent on                        $0      $0      $0      $0        $0       $0      $0      $0      $0      $0      $0      $0
Operations

Additional Cash Spent
Sales Tax, VAT, HST/GST                  $0      $0      $0      $0        $0       $0      $0      $0      $0      $0      $0      $0
Paid Out
Principal Repayment of                   $0      $0      $0      $0        $0       $0      $0      $0      $0      $0      $0      $0
Current Borrowing
Other Liabilities Principal              $0      $0      $0      $0        $0       $0      $0      $0      $0      $0      $0      $0
Repayment
                                                                                                                                         Page 4
                                             Appendix

Long-term Liabilities    $0   $0   $0   $0        $0    $0   $0   $0   $0   $0   $0   $0
Principal Repayment
Purchase Other Current   $0   $0   $0   $0        $0    $0   $0   $0   $0   $0   $0   $0
Assets
Purchase Long-term       $0   $0   $0   $0        $0    $0   $0   $0   $0   $0   $0   $0
Assets
Dividends                $0   $0   $0   $0        $0    $0   $0   $0   $0   $0   $0   $0
Subtotal Cash Spent      $0   $0   $0   $0        $0    $0   $0   $0   $0   $0   $0   $0

Net Cash Flow            $0   $0   $0   $0        $0    $0   $0   $0   $0   $0   $0   $0
Cash Balance             $0   $0   $0   $0        $0    $0   $0   $0   $0   $0   $0   $0




                                                                                           Page 5
                                                                      Appendix

Table: Balance Sheet

Pro Forma Balance
Sheet
                                          Month   Month   Month   Month   Month   Month   Month   Month   Month   Month   Month   Month
                                              1       2       3       4       5       6       7       8       9     10      11      12
Assets                    Starting
                          Balances

Current Assets
Cash                                 $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Other Current Assets                 $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Total Current Assets                 $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0

Long-term Assets
Long-term Assets                     $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Accumulated                          $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Depreciation
Total Long-term Assets               $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Total Assets                         $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0

Liabilities and Capital                   Month   Month   Month   Month   Month   Month   Month   Month   Month   Month   Month   Month
                                              1       2       3       4       5       6       7       8       9     10      11      12

Current Liabilities
Accounts Payable                     $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Current Borrowing                    $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Other Current                        $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Liabilities
Subtotal Current                     $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Liabilities

Long-term Liabilities                $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Total Liabilities                    $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0

Paid-in Capital                      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Retained Earnings                    $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Earnings                             $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Total Capital                        $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Total Liabilities and                $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0      $0
Capital

                                                                                                                                          Page 6
                                Appendix

Net Worth   $0   $0   $0   $0   $0    $0   $0   $0   $0   $0   $0   $0   $0




                                                                              Page 7
                                                               Appendix


				
DOCUMENT INFO
Shared By:
Tags:
Stats:
views:2121
posted:12/21/2011
language:English
pages:35
Description: This Business Plan for a Gastro Pub Restaurant allows entrepreneurs or business owners to create a comprehensive and professional business plan. This template form allows a business to outline the company's objectives and detail both current company information as well as any past performance. Companies should include a complete market analysis in their plan to help showcase why their business strategy will be effective in the market. Future company plans, including production targets, management strategy, and financial forecasting, should be used to demonstrate and confirm that the company's short-term and long-term objective can and will be met. This model plan can be customized to best fit the unique needs of any entrepreneur or owner that is seeking to create a strong business plan.