BUSINESS PLAN 2018 -2022 · 4.2 Market segment The market segment being targeted is general...

BUSINESS PLAN 2018 -2022

Client

CEO

Winnipeg, Manitoba, Canada

www.orientxpress.com

September, 2016

http://www.orientxpress.com/

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TABLE OF CONTENTS

1. Business Idea / Venture ........................................................................ 4 1.1 Proposed business.................................................................................................. 4

1.2 Products and Services ............................................................................................. 4

1.3 Market segment .................................................................................................... 4

1.4 Target Customers .................................................................................................. 5

1.5 The Geographic Coverage ........................................................................................ 5

1.6 Type of Business ................................................................................................... 5

2. Personal Details .................................................................................. 6 2.1 Education background............................................................................................. 6

2.2 Experience and skills .............................................................................................. 6

2.3 Language skills ..................................................................................................... 6

3. Critical Factors ................................................................................... 6 3.1 Government regulations .......................................................................................... 6

4. Market Analysis .................................................................................. 8 4.1 Market size .......................................................................................................... 8

4.2 Market segment .................................................................................................... 8

4.3 Market trends ....................................................................................................... 8

4.4 Target market and customer profile ........................................................................... 9

4.5 Competition........................................................................................................ 10

4.5.1 Existing competitors. ....................................................................................... 10

4.6 Competitive advantage .......................................................................................... 14

4.7 Marketing and promotion ........................................................................................ 15

5. Resource Requirements ...................................................................... 16 5.1 Location and distribution ........................................................................................ 16

5.2 Plant and equipment ............................................................................................. 16

5.2.1 General Appliances and Equipment ...................................................................... 16

5.2.2 Special Tools and Equipment .............................................................................. 17

5.3 Suppliers ............................................................................................................ 17

5.3.1 Suppliers of Restaurant Equipment, Supplies and Consumables .................................... 17

5.3.2 Suppliers of Consumables and Services .................................................................. 18

5.3.2 Contingency Plan for Supply Source Failure ............................................................ 18

5.4 Professional Advisors ............................................................................................. 18

6. Human Resource Requirements ............................................................. 19 6.1 Client Kamran Mumtaz ........................................................................................... 19

6.2 Employees .......................................................................................................... 20

6.3 Organisational Structure ......................................................................................... 20

7. Financial Feasibility ........................................................................... 21 7.1 Capital Required for Start-up ................................................................................... 21

7.2 Credit requirements .............................................................................................. 21

7.3 Breakdown of investment ....................................................................................... 22

7.4 Start-up Expenses ................................................................................................. 22

7.5 Revenues & Profits ............................................................................................... 24

7.6 Net Profit by Year ................................................................................................ 25

7.7 Income and Expense .............................................................................................. 26

7.7.1 Assumptions .................................................................................................. 26

7.7.2 Statement of Income ........................................................................................ 27

7.8 Balance Sheet ..................................................................................................... 28

7.9 Statement of Cash Flows ........................................................................................ 29

8. Appendix ......................................................................................... 30 8.1 Restaurant Equipment Companies and Restaurant Suppliers in Winnipeg .............................. 30

8.2 Building and Construction Companies and Suppliers in Winnipeg for Renovation ..................... 32

8.3 Indicative List of Requirements of Tools & Equipment for Restaurant .................................. 35

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Executive Summary

This business plan relates to the commencement of a new business by the name and style of Orient Xpress, related to the restaurant operations in Winnipeg, in the province of Manitoba.

The business envisages setting up of a multi-cuisine restaurant with Indian, Pakistani and Chinese cuisine with a vision to develop a small chain in Manitoba by its tenth year of operation.

The business will be managed in a way that leads not only to a professionally well managed and ethical and financially successful company, but also one that creates additional jobs in the state of Manitoba and helps the regional economy. The new jobs created will be both full time and part time, and will be of higher levels than bare minimum-wage jobs. It is the vision of Orient Xpress to be an ideal employer and one of the most authentic and cherished ethnic restaurant in the region. We want to establish a well-equipped, well managed innovative organization that will set new benchmarks in authentic taste and customer service.

The total investment for start-up is estimated to be CAD 255,000, of which CAD 155,000 will be made in the plant and equipment. A summary statement of sources of capital and start-up expenses is presented in the table below.

SUMMARY STATEMENT

Sources of Capital

Owners Investment $ 250,000

Bank Loans/ Line of Credit $ 5,000

Total Source of Funds $ 255,000

Startup Expenses

Buildings/real estate $ -

Leasehold improvements $ 7,200

Capital equipment $ 155,000

Location/administration expenses $ 10,500

Opening inventory $ 24,000

Advertising/promotional expenses $ 15,000

Other expenses $ 3,300

Reserve for Contingencies $ 10,000

Working Capital Reserve $ 30,000

Total Startup Expenses $ 255,000

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1. Business Idea / Venture

1.1 Proposed business

During his visit to Manitoba Client has been greatly inspired both by the business environment which is the result of the liberal policies of the state and by the friendly people in general. Client has been in the business of hotel, catering and personnel management in Pakistan for more than a decade. We have a big database of satisfied customers because we excel in hospitality. We want to take advantage of our rich experience and set up a professionally managed restaurant business in the state of Manitoba by the name of Orient Xpress.

1.2 Products and Services

Orient Xpress plans to provide full range of Indian & Pakistani Cuisine, especially Panjabi Cuisine with Hakka style of Chinese Cuisine. We propose to operate full service restaurant providing Lunch, Snacks & Dinner along with beverages.

Our services extend to all areas of Indian & Pakistani Panjabi cuisine through full service restaurant and event catering. Our services include but are not limited to the following,

• Breakfast

• Snacks

• Lunch

• Dinner

• Event Catering

• Beverages

We provide high quality authentic ethnic food served with exceptional hospitality and flair.

1.3 Market segment

Our business will compete with the well-established restaurants in Winnipeg. We will be competing both with big multinational and franchise businesses that are operating at national and international levels as well as with smaller owner operated businesses. The big businesses because of the volume of their business and better procurement channels are more competitive in prices whereas small business target better customer service. Thus we would follow a two pronged strategy to face this double competition. We would focus on excellent customer service totally customized to the client needs at lower rates to develop a client base in the pre-existing competitive market

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1.4 Target Customers

Our target customers comprise of a wide spectrum consisting of professionals, couples with small children, students and generally anyone interested in trying different and flavourful food. We would like to take advantage of the increasing trend to eat out and try different exotic foods.

1.5 The Geographic Coverage

To begin with, we would stabilize the business at a key location in Winnipeg, and will think in terms of expansion into a small chain at a later stage approaching our tenth year of operation.

Winnipeg is an ideal spot for the restaurant business to take roots since it is one of the three top most expanding economies of the thirteen top cities of Canada. As the business grows, it is envisaged that we will be able to open new branches and expand across the entire province, and region.

1.6 Type of Business

We would be starting a new business in the state of Manitoba and will be bringing a wealth of knowledge acquired by us over last many years while running a highly successful and professionally managed hospitality business in Lahore.

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2. Personal Details

2.1 Education background

Client has both the academic qualifications and business experience to make a successful transition in business from Lahore to Winnipeg. Highly technology savvy, he is a graduate from prestigious Lahore College and a bachelor in law. This provides him a clear advantage in handling technical and legal aspects of his business.

He has over a decade of successful business experience in the hospitality line in Lahore, Pakistan and plans to extend the same to Winnipeg.

2.2 Experience and skills

Client has been running a successful business in hospitality line and people management in Pakistan for more than ten years. He has acquired not only technical knowledge of catering to the guests but has also honed his business management skills. The huge chunk of satisfied clients speaks volumes of his customer service skills. It goes to the credit of his robust common sense that he wants to establish the same business in which he already has a long and successful experience. It would be easy for him to transfer those benefits to the new business he plans to establish in Winnipeg. He has excellent inter-personal and communication skills.

2.3 Language skills

Client is highly proficient in both spoken and written English which is essential to operate business in Manitoba. The language proficiency will help him greatly in interacting with the clients as well as handling all the mandated paperwork needed to run business smoothly. On top of it, he is proficient in Hindi/Urdu and Panjabi which would be an add- on in handling the big strata of immigrant clients in Winnipeg from India and Pakistan.

3. Critical Factors

3.1 Government regulations

During the visit to Manitoba, Client has made himself aware of the following,

• All restaurant and food industry is governed by relevant laws and bylaws which makes it possible for the cities to ensure that the food establishments are run in a clean and safe way. All this information is available on the state website and has to be studied thoroughly

• The restaurant industry in the state of Manitoba is well regulated by the laws and bylaws.

• All food preparation and service should abide by the respective codes that are drafted keeping in mind the food safety needs.

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• All food business needs to work under proper insurance cover.

• All wages should comply with state suggested wages for those trades and for general help one has to keep in mind the minimum wage guidelines.

Once we start our business in Winnipeg, we will network actively with the following organizations so that we are aware of the latest industry trends and mandates,

• Manitoba Restaurant and Foodservices Association http://www.mrfa.mb.ca/

• Manitoba Hotel Association http://www.manitobahotelassociation.ca/

• Restaurants Canada https://www.restaurantscanada.org/

• Board of Trade of Winnipeg

http://www.mrfa.mb.ca/

http://www.manitobahotelassociation.ca/

https://www.restaurantscanada.org/

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4. Market Analysis

4.1 Market size

Initially the company will focus on servicing the Winnipeg area and its suburbs. The first effort will be to generate a dedicated client base that will stabilize the cash flow of the company. After two years of operation, there would be a review of the area of operation with active consideration to expand activities to other parts of Manitoba. Similarly, we plan to have timely operational reviews to plan the countrywide expansion.

4.2 Market segment

The market segment being targeted is general restaurant business, event catering and the discerning diner looking for authentic specialty cuisine. Geographical segmentation will be Winnipeg and surrounding area to begin with. With time the area of operation will be expanded to entire province and the region.

4.3 Market trends

Canada's restaurant industry generates $75 billion in annual sales, accounting for almost 4% of Canada's economic activity. The industry directly employs more than 1.2 million people, or 6.9% of the Canada's workforce which makes it the country's fourth-largest employer, employing about 512,200 young people under the age of 25, almost one in five youth jobs. In this way restaurants provide more first jobs than any other industry. Significantly, it is estimated that twenty-two per cent of Canadians got their career start in a restaurant or foodservice business. With more than 91,300 locations, the restaurant industry contributes to urban and rural communities across Canada. Not to be left behind in charity, restaurateurs contribute nearly $300 million annually to charitable causes. (https://www.restaurantscanada.org/en/Research)

Going out to a restaurant is the number one preferred activity for spending time with family and friends.

There have been many radical changes in the market needs in the previous decade. Health situation has become more complex. In Canada itself more than half of the adults are obese. This has given rise to a serious trend away from flag-bearer of the previous century like MacDonald. People are looking for healthy food options and possibly something different from the routine foods.

Orient Xpress Restaurant has come up as a very attractive option with not only Indian & Pakistani Panjabi food on offer but also a diverse range of other offerings.

On economic front, worsening of economic scenario world over is radically pushing up the number of double income families. Also, single parents have the double burden of job and housekeeping. The number of families with disposable income is growing. People are

https://www.restaurantscanada.org/en/Research)

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pressed for time and people tend to cook less and less at home. This is reflected in increasing sales of ready to eat foods, take-outs and in-restaurant dining.

These complex trends lead us to a market that needs more healthy and varied food options within budget.

Food market certainly is looking for restaurants that offer healthy and delicious options. More and more people are becoming aware of the health hazards of high calorie MSG enhanced foods. The latest trend is for eateries that satisfy the customer on the ground of health and have authentic flavor as well as fall within their budget.

4.4 Target market and customer profile

Winnipeg is the capital and largest city of the province of Manitoba in Canada. It is located near the longitudinal centre of North America, at the confluence of the Red and Assiniboine Rivers. The city is named after the nearby Lake Winnipeg; the name comes from the Western Cree words for muddy water. The region was a trading centre for aboriginal peoples long before the arrival of Europeans. Winnipeg is the seventh most populated municipality in Canada.

CANADAS TEN LARGEST CITIES

Toronto 2,503,281 Montreal 1,620,673 Calgary 988,193 Ottawa 812,129 Edmonton 730,372 Mississauga 668,549 Winnipeg 633,541 Vancouver 578,091 Hamilton 504,559 Quebec City 491,142

Winnipeg is Manitoba's largest city and Canada's seventh largest city. Furthermore, the city represents 54.9% of the population of the province of Manitoba, the highest population concentration in one city of any province in Canada. Apart from the city of Winnipeg, the Winnipeg CMA includes the rural municipalities of Springfield, St. Clements, Taché, East St. Paul, Macdonald, Ritchot, West St. Paul, Headingley, the Brokenhead 4 reserve, and Rosser and St. François Xavier. Statistics Canada's estimate of the Winnipeg CMA population as of 1 July 2015 is 793,428.

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Winnipeg is an economic base and regional centre. It has one of the country's most diversified economies, with major employment in the trade (15.2%), manufacturing (9.8%), educational (7.7%), and health care and social assistance (15.2%) sectors. There were approximately 21,000 employers in the city as of 2012.

In 2013, The CIBC Metropolitan Economic Activity Index rated Winnipeg's economy as fourth in a national survey of 25 city economies, behind Toronto, Calgary, and Regina. As of 2010, median household income in the city was $72,050.

4.5 Competition

4.5.1 Existing competitors.

Winnipeg has very good collection of nice restaurants creating a big and discerning market of eating places. Some of these restaurants are given below:

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This not only provides a healthy competition and thriving market, but also a rich supplier base for equipment, appliances, grocery and other support services. This also provides a trained pool of highly trained manpower.

4.6 Competitive advantage

The restaurant industry in Manitoba is lucrative but at the same time competitive. The market is currently served by commercially run franchise operations as well as locally run and owned small businesses.

Orient Xpress would employ three pronged strategy to differentiate itself from the competition.

First is to acquire the top of the line, modern equipment needed for this trade and to man it with well trained staff. “A workman is as good as his tools” is more true of this industry as compared to many others.

Second is the pricing structure, where our services will be priced at 5% to 10% lower than the larger commercial run facilities.

The third differentiating effort will be the authentic tasting ethnic food and benchmarked customer service. A customer- centric philosophy will be infused through the entire organisation.

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4.7 Marketing and promotion

The advertising campaign will be run in different media:

1. Having a website

2. Advertising through Google

3. Local yellow pages

4. Local Newspapers

5. Attractive signage

6. Kijiji and other Web based classifieds

7. Notice boards at various institutions and stores

8. Word of mouth through our clients

9. New client promotions

10. Discount and coupons

To begin with, the founder will always make it a point to personally meet every customer at the time of their first visit to the restaurant and ensure that they are greeted and served properly and regular customers are given due importance.

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5. Resource Requirements

5.1 Location and distribution

The restaurant premises will be leased at an appropriate location in a commercial or industrial area in Winnipeg with requisite zoning clearance for operating a restaurant and for parking of customer’s vehicles and access to supplier’s trucks. The premises will be located in a key area of Winnipeg which has an easy access to residential and commercial areas of the city and to the outskirts. This will ensure easy access to customers and to suppliers.

5.2 Plant and equipment

The equipment for a restaurant comprises of kitchen equipment and appliances, tableware including crockery and cutlery and linen, tables and other furniture; and different types of specialised equipment. It is proposed to procure adequate plant and equipment that is required for everyday use in the business; and to lease or hire specialised appliances and equipment. Very specialised activities like supplies, accounting and legal affairs will be sub-contracted for an efficient, high quality, professional job and superior customer satisfaction.

5.2.1 General Appliances and Equipment

The following table presents a partial list of plant and equipment and appliances that will be procured to run the restaurant business. Additional indicative list of needed plant and equipment is provided in Appendix 8.3.

Bar Equipment

Coffee Machines

Commercial Refrigerations

Computer Software

Computers

Convection Ovens

Crockery

Cutlery

Drinking Water Dispenser

Emergency Exit Signage

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Food Prep Tables

Fryers

Ice Machines & Accessories

Kitchen Appliances

Linen

Merchandisers

Microwave Ovens

Music / Audio System & Speakers

Other Kitchen Equipment

Oven & Ranges

POS Terminal

Racks & Shelves

Reach-In Coolers

Reach-In Freezers

Shelving

Sinks & Faucets

Tables, Chairs and Other Furniture

Television & Display System

Transportation Racks & Carts

Utensils

Wiring for Audio System

5.2.2 Special Tools and Equipment

All special tools and equipment will be either taken on hire, or the related activities will be suitably sub-contracted for efficient and high quality results. Gradually, with growth of business, it may become viable to procure specialised equipment and hire highly skilled labour for the same.

5.3 Suppliers

As such there are no exclusive suppliers and products in the restaurant industry. The wholesale market is very competitive and most products can be sourced from wholesalers at very competitive prices.

5.3.1 Suppliers of Restaurant Equipment, Supplies and Consumables

Winnipeg is the capital city of Manitoba and has a large number of general suppliers and big chain stores that specialise in supply of restaurant requirements. A partial list of the suppliers of restaurant equipment and supplies are provided in Appendix 8.1.

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5.3.2 Suppliers of Consumables and Services

Winnipeg has a large number of suppliers of groceries and consumables who can provide very efficient deliveries as and when required. These include grocery suppliers, bakers, catering sub-contractors and other business related services.

5.3.2 Contingency Plan for Supply Source Failure

Due to plentiful availability of suppliers, and general nature of restaurant supplies, any failure on part of one supplier can be easily made good from a competing supplier without any delay.

In case the supplies have to be secured from an alternate major grocery supplier or store, the only risk is that there may be a little price difference. This is not expected to significantly affect the total cost of operations.

5.4 Professional Advisors

The management team plans to be assisted by a team of select professionals including business consultants, lawyers, accountants and book keepers. As the business expands any new assistance required will be on professional and for fee basis.

The company will be hiring professional help to design and maintain a customer friendly and interactive Website. In addition, professional help will be enlisted to prepare business plan and marketing plan. Winnipeg, being the capital city, has exceptional talent in these professional spheres in the province of Manitoba.

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6. Human Resource Requirements

The restaurant is led by the Founder Director of the Organization, Client, who is both passionate as well as well qualified to hold the lead position. His experience of more than thirty years in employee management and over our years as an owner manager of hotel underwrites the success of the organization. He is ably assisted in the administration of the company by a well-qualified team.

Client looks forward to this exciting opportunity of providing a professionally management restaurant in Winnipeg.

Through a combination of state of art machinery, well-trained staff, well priced services, outstanding customer service and a well-seasoned management team, the restaurant plans to expediently gain its due market share and reputation as a premier eating place.

6.1 Client

Client will be the Chief Executive Officer (CEO) of the Company and will be actively engaged in the ongoing day-to-day functions in the management of the business. His role and duties will include, but will not be limited to the following.

• As the owner director and CEO of the restaurant Client will be overseeing overall operations of the restaurant and success of the business.

• He will set mission, vision, strategic plans, annual plans and budget for the company in consultation with other directors from time to time.

• He will represent the company in meetings with all outsiders and with Government functionaries

• He will represent the company in all legal matters and negotiate and sign contracts on behalf of the Company.

• He will be responsible for overall financial management of the company.

• He will be responsible for ensuring that the business earns profit and generates adequate cash flow.

• He will be responsible for quality control and customer satisfaction in all the projects and ensure the provision of the most immaculate and professional services

• He will oversee all aspects of sales and marketing, servicing the clients, accounting and regulatory compliance documentation.

• He will ensure that all the day to day activities of the business are reported to him every day in time and all the managers and employees comply with the company policies and adhere to productivity and quality parameters.

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6.2 Employees

The company will be hiring employees for the restaurant. Initially it is envisaged to hire one full time employee who will be an experienced supervisor. All the other jobs will be work specific. A local hiring agency will be engaged to hire experienced supervisor just before the restaurant is launched.

The company will follow all federal and provincial regulations around occupational safety and health, and the extant wage policy in force. Professional help will be hired on fee basis to ensure that all the compliances are in order and all the returns are filed in time.

Client will oversee all accounting and payroll functions with the help of computerized payroll system set for Manitoba rates and regulations.

In addition to overseeing payroll function by Client, for the first year, the payroll will be outsourced to professional accountant to ensure proper payroll deductions, such as Income Tax, Employment Insurance (EI) and Canada Pension Plan contributions (CPP) as applicable.

6.3 Organizational Structure

The Company will have a flat structure with only four levels. Client will be assisted by Chef and Supervisor. They will supervise work of employees, and deal with the customers

The following chart presents the organizational structure in a graphic manner.

Figure 6.5 Organizational Structure

CEO

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7. Financial Feasibility

7.1 Capital Required for Start-up

It is projected that for Start-up a capital of CAD 255,000 will be required. Of this the promoter, Mumtaz will be investing CAD 250,000 from his savings.

The break-even is projected to be achieved in the very first year. The business plan has provided for CAD 30,000 as working capital reserve and CAD 10,000 as contingency reserve to ensure that enough liquidity is available till cash flows from business come in and the business breaks even.

The following table provides a summary statement of requirements and deployment of funds:

SUMMARY STATEMENT

Sources of Capital


Bank Loans/ Line of Credit $ 5,000

Total Source of Funds $ 255,000

Startup Expenses

Buildings/real estate $ -

Leasehold improvements $ 7,200

Capital equipment $ 155,000

Location/administration expenses $ 10,500

Opening inventory $ 24,000

Advertising/promotional expenses $ 15,000

Other expenses $ 3,300



Total Startup Expenses $ 255,000

7.2 Credit requirements

A commercial line of credit from bank amounting to CAD 5,000 is envisaged. This line of credit will be secured by plant and machinery and personal guarantees of the promoter, or against a bank deposit of equivalent amount.

Even though it is not critical for the business to secure this line of credit, the prime purpose of this is to start building a credit history for the business for future dealings with the bank.

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7.3 Breakdown of investment

The following table provides the sources of investment funds.

SOURCES OF CAPITAL

CAD


Total Share Capital $ 250,000

Loans

Commercial Line of Credit from Bank $ 5,000

Total Loans $ 5,000

TOTAL $ 255,000

7.4 Start-up Expenses

The break-up of projected start-up expenses is presented in the following table:

START-UP COSTS

Leasehold Improvements

Renovation of Premises $ 4,000

Toilets Improvement $ 1,200

Electrical & Mechanical Work $ 1,000

Architect's Fees $ 1,000

Total Leasehold Improvements $ 7,200

Capital Equipment

Capital Equipment & Appliances $ 115,000

Tables and Furniture $ 20,000

Tableware, Utensils & Dishes $ 10,000

Other Kitchen & Bar Equipment $ 10,000

Total Capital Equipment $ 155,000

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Location and Admin Expenses

Lease Deposit (First & Last Month) $ 5,000

Utility deposits $ 2,000

Professional Charges $ 3,000

Other $ 500

Total Location and Admin Expenses $ 10,500

Opening Inventory

Raw Material $ 20,000

Uniforms, Accessories & Linen $ 3,000

Other $ 1,000

Total Inventory $ 24,000

Advertising and Promotional

Expenses

Signage $ 10,000

Advertising and Marketing $ 1,500

Fliers, Ads, Coupons $ 1,000

Menus $ 1,500

Stationary & Business Cards Printing $ 600

Opening Expenses $ 200

Other $ 200

Total $ 15,000

Other Expenses

Business Licenses $ 1,500

Insurance $ 1,250

Other Expenses $ 550

Total Other Expenses $ 3,300



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7.5 Revenues & Profits

The business is expected to make profit from the very first year of its operations. Projections for the first five years have been prepared and have been presented in the report. The projections for the first year are for the full year of operations and may be read from the start of operations. It is expected that renovation of office facilities may take some time. No expense of salary, wages or any other overheads is expected to be incurred during this period. The operations of business will start once the office facilities are commissioned.

Revenue, gross profit and net profit for the first five years are given in the table and graph below.

2016 2017 2018 2019 2020

TOTAL REVENUE $ 557,000 $ 891,200 $ 1,114,000 $ 1,225,400 $ 1,470,480

GROSS PROFIT $ 308,500 $ 493,600 $ 617,000 $ 678,700 $ 814,440

NET PROFIT $ 110,316 $ 209,216 $ 274,838 $ 307,181 $ 379,365

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7.6 Net Profit by Year

The net profit by Year is given in the table and the chart below:

2018 2019 2020 2021 2022

$ 110,316 $ 209,216 $ 274,838 $ 307,181 $ 379,365

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7.7 Income and Expense

The following sub-sections provide briefly the underlying assumptions for the financial projections (7.7.1) , followed by a detailed breakup of revenues and expenses as statement of profit and loss for the business for the first five years of operations (7.7.2).

7.7.1 Assumptions

Item Reason this amount was used

Revenue First year’s sales are estimated very conservatively to be CAD 557,000 envisaging steady take off for the business, steadily rising to industrial average, attaining CAD 1470,480 by the end of fifth year of operation.

Cost of Goods Sold Cost of goods sold is estimated at industry average of 30% for food sales, at 20% for beverage sales and at 50% of delivery sales, and a total of 17% as the cost of wages directly ascribable to sales.

Gross Margin The gross margin is projected in the range of 55%, and is arrived at after deducting cost of goods sold

Amortization Amortisation is estimated depending upon average life of the plant and machinery. Leasehold improvements are depreciated over period of ten years. Utensils, Metal Racks, counter/cabinets and refrigerators and other appliances are depreciated over ten years. Utility trucks, trailers, generator sets, Improvements to leasehold premises are depreciated over period of five years, the estimated normal life.

Net Profit Net profit is conservatively projected in the range of 20% for the first year, slowly rising to 26% at the end of the fifth year of operations due to better procurement, effective supply chain management and efficiency in operations.

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7.7.2 Statement of Income

STATEMENT OF INCOME

For the Year Ended March 31, 20XX Projected

2018 2019 2020 2021 2022 CAD CAD CAD CAD CAD

REVENUE

Revenue from Operations 557,000 891,200 1,114,000 1,225,400 1,470,480

TOTAL 557,000 891,200 1,114,000 1,225,400 1,470,480

Total Cost of Goods Sold 248,500 397,600 497,000 546,700 656,040

GROSS PROFIT 308,500 493,600 617,000 678,700 814,440

EXPENSES

Rent 30,000 30,000 30,000 30,000 30,000

Salary 55,700 89,120 111,400 122,540 147,048

Bank Charges 1,200 1,260 1,323 1,389 1,459

Credit Card Charges 8,355 13,368 16,710 18,381 22,057

Fees, Licenses & Dues 6,000 6,300 6,615 6,946 7,293

Amortization 15,440 15,440 15,440 15,440 15,440

Preliminary Expenses Write Off 3,100 3,100 3,100 3,100 3,100

Insurance 5,000 5,250 5,513 5,788 6,078

Interest 500 500 500 500 500

Accounting and legal 4,400 4,620 4,851 5,094 5,348

Repair & Maintenance 600 630 662 695 729

Office Expenses 2,400 2,520 2,646 2,778 2,917

Utilities & Telecom. 11,140 17,824 22,280 24,508 29,410

Advertising & Promotions 20,000 32,000 40,000 44,000 52,800

Travel Expenses 1,200 1,236 1,273 1,311 1,351

Supplies, Tools & General 5,570 8,912 11,140 12,254 14,705

TOTAL 170,605 232,080 273,452 294,724 340,234

NET INCOME BEFORE TAXES 137,895 261,520 343,548 383,976 474,206

Provision for Income Taxes 27,579 52,304 68,710 76,795 94,841

NET INCOME / (LOSS) 110,316 209,216 274,838 307,181 379,365

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7.8 Balance Sheet

BALANCE SHEET AND RETAINED EARNINGS

As At March 31, 20XX Projected

2018 2019 2020 2021 2022

ASSETS CAD CAD CAD CAD CAD

CURRENT ASSETS

Cash 26,435 18,916 28,700 32,507 28,457

Temporary Investments 170,000 430,000 730,000 1,060,000 1,480,000

Inventory 20,708 33,133 41,417 45,558 54,670

Accounts Receivable 18,008 10,321 5,207 13,180 9,658

Security Deposits 7,000 7,000 7,000 7,000 7,000

TOTAL 242,151 499,370 812,324 1,158,245 1,579,785

CAPITAL ASSETS

Plant & Machinery and Other Assets 146,760 131,320 115,880 100,440 85,000

Preliminary Expenses Not Written Off 12,400 9,300 6,200 3,100 -

TOTAL 159,160 140,620 122,080 103,540 85,000

TOTAL ASSETS 401,311 639,990 934,404 1,261,785 1,664,785

LIABILITIES

CURRENT LIABILITIES

Accounts Payable 8,416 13,154 16,324 28,438 34,028

Taxes Payable 27,579 52,304 68,710 76,795 94,841

TOTAL 35,995 65,458 85,033 105,234 128,869

LONG TERM LIABILITIES

Loan From Bank 5,000 5,000 5,000 5,000 5,000

TOTAL LOANS 5,000 5,000 5,000 5,000 5,000

SHAREHOLDERS EQUITY

SHARE CAPITAL 250,000 250,000 250,000 250,000 250,000

Retained Earnings Ending of the year 110,316 319,532 594,370 901,551 1,280,916

TOTAL 360,316 569,532 844,370 1,151,551 1,530,916

TOTAL LIABILITIES & EQUITY 401,311 639,990 934,404 1,261,785 1,664,785

29

7.9 Statement of Cash Flows

STATEMENT OF CASH FLOWS

For the Year Ended March 31, 20XX Projected

2018 2019 2020 2021 2022

CAD CAD CAD CAD CAD

Cash on Hand (Beginning of the year) - 26,435 18,916 28,700 32,507

Cash Receipts

Owners Investment 250,000

Loan From Bank 5,000 - - - -

Revenue from Operations 557,000 891,200 1,114,000 1,225,400 1,470,480

TOTAL CASH RECEIPTS 812,000 891,200 1,114,000 1,225,400 1,470,480

TOTAL CASH AVAILABLE 812,000 917,635 1,132,916 1,254,100 1,502,987

CASH PAID OUT

Cost Of Goods Sold 248,500 397,600 497,000 546,700 656,040

Rent 30,000 30,000 30,000 30,000 30,000

Salary & Wages 55,700 89,120 111,400 122,540 147,048

Bank Charges 1,200 1,260 1,323 1,389 1,459

Credit Card Charges 8,355 13,368 16,710 18,381 22,057

Fees, Licenses & Dues 6,000 6,300 6,615 6,946 7,293

Insurance 5,000 5,250 5,513 5,788 6,078

Interest 500 500 500 500 500

Accounting and legal 4,400 4,620 4,851 5,094 5,348

Repair & Maintenance 600 630 662 695 729

Office Expenses 2,400 2,520 2,646 2,778 2,917

Utilities & Telecom. 11,140 17,824 22,280 24,508 29,410

Advertising & Promotions 20,000 32,000 40,000 44,000 52,800

Travel Expenses 1,200 1,236 1,273 1,311 1,351

Supplies, Tools & General 5,570 8,912 11,140 12,254 14,705

Sub Total 400,565 611,140 751,912 822,884 977,734

Capital Purchases & Other Assets 155,000 - -

Leasehold Improvements 7,200 - - - -

Other Capitalised Preliminary Expenses 15,500

Deposits 7,000 - - - -

Other Startup Expenses 30,300 - - - -

Short Term Investments 170,000 260,000 300,000 330,000 420,000

Cash Paid Out for Taxes - 27,579 52,304 68,710 76,795

TOTAL CASH PAID OUT 785,565 898,719 1,104,216 1,221,593 1,474,529

Cash On Hand (End of the Year) 26,435 18,916 28,700 32,507 28,457

30

8. Appendix

8.1 Restaurant Equipment Companies and Restaurant Suppliers in Winnipeg

1. A Plus Restaurant Equipment & Supplies - Restaurant Equipment & Supplies

334 McDermot Ave, Winnipeg, MB R3A 0A5 Phone: 204-809-9923 Full line of new and used Restaurant-Butcher-Bakers Equipment and Smallwares

2. Metal-Tech Industries (1989) Inc - Restaurant Equipment & Supplies 16 de Baets St, Winnipeg, MB R2J 3S9 Phone: 204-515-2451 Custom stainless-food service equipment-ventilization systems designed, fabricated and installed, Restaurant Equipment & Supplies , Steel Fabricators

3. Russell Food Equipment - Restaurant Equipment & Supplies 951 Erin St, Winnipeg, MB R3G 2W8 Phone: 204-775-8835 Canada's National Food Equipment Supplier since 1944. Specializing in Design, Supply & Installation, we're your source for everything from Equipment & Smallwares, Custom Stainless, to Parts & Service. Restaurant Equipment & Supplies, Restaurant Equipment Repair

4. Pratts Wholesale/Food Service - 101 Hutchings St, Winnipeg, MB R2X 2V4 Phone: 204-949- 2800 Restaurant Equipment & Supplies, Grocery Wholesalers

5. J C Stainless Equipment Ltd 258 McPhillips St, Winnipeg, MB R3E 2K4 Phone: 204-772-0124 Restaurant Equipment & Supplies

6. Air Rite Inc. 40 Parr St, Winnipeg, MB R2W 5C3 Phone: 204-500-0580 Restaurant Equipment & Supplies, Restaurant Equipment Repair

7. Williams Restaurant Equipment - 25 Bentall St, Winnipeg, MB R2X 2Z7 Phone: 204-771- 04070 Restaurant Equipment & Supplies

8. A Plus Restaurant Equipment & Supplies 334 McDermot Ave, Winnipeg, MB R3A 0A5 Phone: 204-809-9923 Restaurant Equipment & Supplies

9. Rodway Refrigeration & Air Conditioning 759 Wall St, Winnipeg, MB R3G 2T6 Phone: 204- 515-2416 Restaurant Equipment & Supplies

10. Air Rite – 731 Wall St, Winnipeg, MB R3G 2T6 Phone: 204-815-1094 Restaurant Equipment & Supplies

11. Mid-West Sheet Metal (1975) Ltd - 1100 Logan Ave, Winnipeg, MB R3E 1P9 Phone: 204-774- 3107 Restaurant Equipment & Supplies -

12. Russell Food Equipment Ltd - 951 Erin St, Winnipeg, MB R3G 2W8 Phone: 204-774-3591 Restaurant Equipment & Supplies

13. Pratts Wholesale Ltd - 101 Hutchings St, Winnipeg, MB R2X 2V4 Phone: 204-949-2800 Restaurant Equipment & Supplies - Janitorial Supplies, Ice Cream Cones

14. Zol-Mark Industries - 470 Logan Ave, Winnipeg, MB R3A 0R8 Phone: 204-943-7393 Restaurant Equipment & Supplies - Furniture Manufacturers & Wholesalers

15. Laconis Restaurant Supplies - 1975 Logan Ave, Winnipeg, MB R2R 0H8 Phone: 2049560588 Restaurant Equipment & Supplies

31

16. F & T Ent Used Restaurant Equipment - 3140 St Mary's Rd, Winnipeg, MB R2N 4A8 Phone: 2042575471 Restaurant Equipment & Supplies

17. BCS Brito Contract Sales Ltd - 97 Higgins Ave, Winnipeg, MB R3B 0B3 Phone: 204-479-3847 Restaurant Equipment & Supplies

18. DSL Ltd - 2081 King Edward St, Winnipeg, MB R2R 1M4 Phone: 1-800-665-1125 Restaurant Equipment & Supplies

19. Quest Metal Products Ltd -889 Erin St, Winnipeg, MB R3G 2W6 Phone 204-786-2403 Restaurant Equipment & Supplies

20. Commercial Supply & Design - 470 Logan Ave, Winnipeg, MB R3A 0R8 Phone 204-943-7393 Restaurant Equipment & Supplies - Commercial Supply & Design

21. Nicholson Equipment Ltd - 159 Leahcrest Cres, Winnipeg, MB R2P 1P2 – Phone: 204-782- 2257 Restaurant Equipment & Supplies

22. Advance Sheet Metal Co Ltd - 786 Dufferin Ave, Winnipeg, MB R2W 2Z6 Phone: 204-582- 1002 Restaurant Equipment & Supplies

23. Accurate Business Systems - A Division Of Howell Data Systems 134 Bannister Rd, Winnipeg, MB R2R 0S3 Phone: 204-786-4816 Restaurant Equipment & Supplies

24. Fostey Stainless Products - 989 Mission St, Saint Boniface, MB Phone: 204-237-9434 Restaurant Equipment & Supplies - Sheet Metal Work

25. Gould Manufacturing - 72067 Road 8E, Stony Mountain, MB R0C 3A0 Phone; 204-344-5000 Restaurant Equipment & Supplies

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8.2 Building and Construction Companies and Suppliers in Winnipeg for Renovation of Leased premises

(Source: http://www.yellowpages.ca/locations/Manitoba/Winnipeg/80017000.html Accessed: 01 September, 2016)

Building Materials & Equipment Aluminum Winnipeg Automatic Fire Sprinkler Systems Winnipeg Building & House Movers Winnipeg Construction Materials & Building Supplies Winnipeg Crane Rental & Service Winnipeg Lumber Winnipeg Marble Winnipeg Masonry & Bricklaying Contractors Winnipeg Railing & Handrails Winnipeg

Ceramics & Tile Ceramic Tile Dealers Winnipeg Ceramic Tile Installers & Contractors Winnipeg Ceramic Tile Manufacturers & Distributors Winnipeg Grouting Contractors Winnipeg Grouting Equipment & Supplies Winnipeg Tile Contractors & Dealers Winnipeg Tile Manufacturers & Distributors Winnipeg Chimneys Chimney Accessories & Materials Winnipeg Chimney Builders & Repairers Winnipeg Chimney Cleaning & Sweeping Winnipeg Concrete, Cement & Paving Concrete Contractors Winnipeg Concrete Forms & Accessories Winnipeg Concrete Products Winnipeg Concrete Repair, Sealing & Restoration Winnipeg Granite Winnipeg Pavement Sealing Winnipeg Paving Contractors Winnipeg Ready-Mixed Concrete Winnipeg

Contractor Equipment & Services Building Contractors Winnipeg Demolition Contractors Winnipeg Eavestroughing & Gutters Winnipeg Excavating Contractors Winnipeg

http://www.yellowpages.ca/locations/Manitoba/Winnipeg/80017000.html

33

Foundation Contractors Winnipeg General Contractors Winnipeg Home Improvements & Renovations Winnipeg Property Maintenance Winnipeg Siding Contractors Winnipeg

Design & Architecture Architect Supplies Winnipeg Architects Winnipeg Architectural & Construction Specifications Winnipeg Architectural Drawing Winnipeg Architectural Technologists Winnipeg Home Builders Winnipeg Manufactured & Prefab Homes Winnipeg Prefab Cottages & Cabins Winnipeg Structural Engineers Winnipeg

Electrical Products & Services Electrical Equipment & Supply Stores Winnipeg Electrical Equipment & Supply Wholesalers Winnipeg Electrical Equipment Manufacturers Winnipeg Electrical Equipment Repair & Service Winnipeg Electricity Consultants Winnipeg Home Automation Systems Winnipeg Transformers Winnipeg Used Electrical Equipment Winnipeg

Floors, Ceilings & Roofs Ceilings Winnipeg Floor Refinishing, Laying & Resurfacing Winnipeg Flooring Materials Winnipeg Roof Structures Winnipeg Roof Trusses Winnipeg Roofers Winnipeg Roofing Materials Winnipeg Roofing Service Consultants Winnipeg

Foundations & Piling Pile Driving Winnipeg Pile Driving Equipment Winnipeg Piling Contractors Winnipeg

Hardware - Supplies & Services Assembly & Fabricating Services Winnipeg Brass Products Winnipeg Common, Face & Interlocking Bricks Winnipeg

34

Hardware Manufacturers & Wholesalers Winnipeg Hardware Stores Winnipeg Nails & Tacks Winnipeg Nuts & Bolts Winnipeg Tools Winnipeg

Heavy construction & equipment Crane Manufacturers & Distributors Winnipeg Overhead Traveling Cranes Winnipeg

Pulley Blocks Winnipeg Inspectors & Surveyors Construction Surveyors Winnipeg Home Inspection Winnipeg Home Maintenance & Repair Winnipeg Inspection Bureaus Winnipeg Land Development Winnipeg Land Surveyors Winnipeg Regional, Rural & Urban Planners Winnipeg Surveying Instruments & Supplies Winnipeg

Painting & Plastering Anodizing Winnipeg Mobile Scaffolding & Platforms Winnipeg Paint Manufacturers & Wholesalers Winnipeg Paint Removal Winnipeg Paint Stores Winnipeg Painters Winnipeg Painters' Tools & Equipment Winnipeg Plastering Contractors Winnipeg

Plumbing & Piping Culverts Winnipeg Drain & Sewer Cleaning Winnipeg Drainage Contractors Winnipeg Pipeline Construction Contractors Winnipeg

Pipes Winnipeg Plumbers & Plumbing Contractors Winnipeg

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8.3 Indicative List of Requirements of Tools & Equipment for Restaurant

Receiving

1 Each 200 lb. receiving scale

1 each box knife

2 each dunnage rack 36"

1 Each 44 gal Brute Container-grey

1 Each Can liners

1 Set Day-Dots

1 each Day-Dot Dispenser

Storage

Dry storage

2 each dunnage rack 36 inch

2 each 36 gallon ingredient bin w/slide cover

6 each polycarbonate food box - 18 X 26 X 15 inch

6 each polycarbonate food box - 18 X 26 X 9 inch

6 each polycarbonate food box - 12 X 18 X 9 inch Cold Storage

2 each dunnage racks 36 inch

12 Each Lexan food box - 18 X 26 X 15 inch

6 each Lexan drain trays for food boxes - 18 X 26 inch

12 each Lexan food box - 12 X 18 X 9 inch

6 Each 8 qt. round storage container w/lid

12 Each 3.5 qt. round storage container w/lid

12 each 2 qt. round storage container w/lid Meat Storage

12 Each Lexan food box - 18 X 26 X 9 inch

6 each Lexan drain tray for food box - 18 X 26 inch

6 each Lexan food box - 12 X 18 X 6 inch

Ice Storage/Transport

1 each 125 lb. ice caddy w/casters

1 each 84 ounce plastic scoops

Food Preparation

Employee Hand sink Station

1 Case Multi-fold Towel Dispenser

1 Case Multi-fold Towels

1 each Soap Dispenser

1 Case Anti- Bacterial Soap

1 each Hand & Nail Brush

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1 Case Instant Hand Sanitizer

Salad Preparation

2 each Aprons

2 each 16 qt. aluminum colander

2 each cutting board 18 X 24 X 1/2 inch (green)

1 each cook's knife

3 each utility knives

1 each twin blade mincing knife

3 each paring knife

4 each 8 qt. s/s bowls

2 each 13 qt. s/s bowls

1 each 63 qt. aluminum salad bowl

1 each mixing bowl dolly stand

6 each 24 cup muffin pans

24 each 18 X 26 X 1 inch sheet pans

1 each sheet pan rack w/casters

1 pair 24 inch oven mitts

1 each 32 gal Brute Container-grey

1 each bucket opener

4 each spatulas - large blade

1 each stainless box grater

4 each vegetable peelers

1 each parer/corer

1 each egg slicer

1 each egg divider

1 each lemon/tomato wedger

1 each melon baller

1 each apple divider

2 each vegetable brushes

1 each commercial food processor

1 each table mount can opener

1 each Film & Foil Wrap

1 each Can liners

1 case Instant Hand Sanitizer

1 set Day-Dots


Meat, Poultry, Fish Preparation

1 each 18 X 24 X 1 cutting board (red)

1 each 18 X 24 X 1 cutting board (blue)

1 each 18 X 24 X 1 cutting board (yellow)

1 each 2 lb. X 1/8 oz. platform scale - fixed dial

1 each film dispenser

1 each foil dispenser

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2 each bowl scraper - large blade

4 each 8 qt. s/s mixing bowls



2 each 10 inch cook's knives

2 each 8 inch utility knives

1 each 10 inch bread knife

1 each 6 inch boning knife

1 each 7 inch clever

1 each stainless knife rack



1 set Day-Dots


1 each Can liners

1 each Instant Hand Sanitizer

Bake Preparation

3 sets measuring spoons

1 set dry measures - aluminum (.5 qt. ,1 qt., 2 qt., 4 qt.)

1 set liquid measures - aluminum (.5 qt. , 1 qt., 2 qt., 4 qt.)

1 each 1 cup measure

1 each 24 ounce aluminum scoop


1 each s/s rotary sifter

1 each 14 inch aluminum sieve

2 each dough scrapers

1 each 24 X 30 X 3 pastry board - maple

1 each 18 inch maple rolling pin

1 each biscuit cutter

2 each spatulas - large blade

2 each 2.5 inch pastry brush

2 each spring form pans

4 each 10 X 1.5 inch cake pans

12 each 9 inch pie pans

1 each 7 cut pie marker


1 each Potato Wrap (Foil Sheets)

1 each Day-Dots



1 Case Can liners

1 Case Instant Hand Sanitizer

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Stock Pots

2 each 40 qt. stock pot w/cover



1 each 40 qt. perforated inner basket

Sauce Pots

2 each 14 qt. sauce pot w/cover

2 each 10 qt. sauce pot w/cover

Brazing Pans

1 each 18 qt. brazier

Sauce Pans

3 each 8 qt. sauce pans





Fry Pans - Note: Fry pans are available with non-stick coatings and insulated handles.

2 each 14 inch aluminum fry pans

1 each dome lid for 14 inch fry pan


2 each dome lids for 12 inch fry pans



Double Boiler - Note: Double boiler insets are sold to fit your stock pots.

1 each large aluminum double boiler (17-20 qts.)

1 each Medium aluminum double boiler (10-15 qts.)

Spoons - Note: Spoons with insulating handles are available to reduce hot handles. Stainless

1 each 15 inch spoon solid

1 each 15 inch spoon perforated

1 each 15 inch spoon slotted




1 each 21 inch spoon solid w/hook handle

Wood

3 each 12 inch spoon

3 each 14 inch spoon

Ladles

2 each 2 ounce

4 each 4 ounce

2 each 6 ounce

4 each 8 ounce

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2 each 12 ounce

1 each 32 ounce flat bottom transfer ladle

Tongs -heavy duty.

3 each 16 inch spring tong



Strainers 1 each 10 inch china cap medium mesh

1 each 8 inch fine mesh

2 each 8 inch double medium mesh

1 each 10 inch double medium mesh

1 each 14 inch reinforced double medium mesh

Thermometers

2 each 0° - 220° pocket test with 6 inch stem -calibratable

2 each 50° - 550° pocket test with 6 inch stem - calibratable

1 each 50° - 550° kettle therm. with side clip

Fryer Station

4 each culinary fry basket 1/4 inch mesh

1 each 5 X 6 inch fine mesh skimmers

1 each 16 inch tong

1 each 2 bulb heat lamp

1 each insert pan full 2.5 inch deep w/pan grate

1 each seasoning dredge

1 each fryer thermometer 50°- 550°

1 pair grease proof oven mitts

1 each grease filter cone

1 case grease filters

Grill Station 3 each 16 inch tong

1 each large turner 4 X 8 inch blade

1 each medium turner 2.75 X 8 inch blade

1 each grill brush

1 pair oven mitts - flame retardant

2 each sauce mops

1 each insert pan one fourth 4 inch deep

1 each 21 inch s/s meat fork w/hook handle

Griddle Station

1 each large turner 4 X 8 inch blade

1 each medium turner 2.75 X 8 square end blade

1 each grill scraper

1 each steak weight 9.5 X 5.75 inch - 3 lb. iron

1 each toast/bacon weight 11 X 9 inch -2 lb. Aluminum

1 each batter/oil dispenser

40

1 each grill brick holder

1 case grill bricks

1 each butter wheel

2 each s/s seasoning dredges

1 each griddle thermometer

Baking Oven

1 each Timer


Hot Table

3 each 20.5 inch adapter bar

6 each 12.5 inch adapter bar

6 each insert pans full 2.5 inch deep

4 each insert pans full 4 inch deep

2 each insert pans full 2.5 inch deep perforated

4 each insert pans half 2.5 inch deep

4 each insert pans half 4 inch deep

1 each insert pans half 2.5 inch deep perforated

6 each insert pans one third 2.5 inch deep

4 each insert pans one third 4 inch deep

4 each insert covers full w/notch

6 each insert covers half w/notch

6 each insert covers one third w/notch

4 each 8 quart vegetable inset w/cover

2 each 8 oz. food portioners solid

2 each 8 oz. food portioners perforated

2 each 4 oz. food portioners solid

2 each 4 oz. food portioners perforated

1 ea disher #8

1 ea disher #12




2 each 12 inch tongs

1 each 2 bulb heat lamp

1 each insert pan 2.5 inch deep w/pan grate

1 each 4 ounce ladle

1 each 8 ounce ladle

1 dozen 2.5 ounce s/s oyster cocktail cup

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Table Top

Dinnerware

20 dozen dinner plates

20 dozen salad plates

10 dozen Platters

9 dozen soup/salad bowls

10 dozen Bouillons

20 dozen Fruits

8 dozen coffee cups

8 dozen Saucers

8 dozen 18 ounce nappie

20 dozen bread & butter

10 dozen 5 ounce ramekins

5 dozen 12 ounce rarebits

Glassware 60 dozen 14 ounce large beverage

15 dozen 10 ounce water

20 dozen 5 ounce juice

6 dozen 4.5 sherbert

Flatware 30 dozen teaspoons

15 dozen dessert/oval bowl spoons

15 dozen ice tea spoons

15 dozen bouillon spoons

30 dozen dinner forks

15 dozen salad forks

20 dozen dinner knives

Tabletop Accessories 60 each salt & pepper shakers

84 each ashtrays

24 each bread baskets

40 each 12 ounce s/s creamers

12 each sugar pack holder

36 each table tents

4 each oil & vinegar sets

36 each table lamps

Beverage Service/Wait Station

2 each 2 element coffee warmer

2 each decaf coffee decanters

2 each regular coffee decanters

1 each ice tea urn

4 each amber ice tea pitchers

4 each clear water pitchers

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2 each gel filled refreezing crocks for non dairy creamers

2 each gel filled refreezing crocks for lemon wedges w/lid

2 each 12 ounce s/s ice scoops

6 each 14 inch nonslip beverage trays

12 each 22 X 27 oval nonslip waiter's tray

12 each chrome tray stands w/rubber feet

1 each 12 X 14 s/s dessert tray

1 each 6 hole flatware dispenser w/ cylinders

6 each 2 way booster seats

6 each high chairs

12 each tip trays

12 each check minder

2 each Slim Jims

Bus Station/Ware Washing

2 each 3 tier bus carts

2 each Slim Jims

12 each 7 inch tall bus tubs

2 each manual carpet sweeper

1 each lobby dust pan w/toy broom

2 each rubber coated aprons

3 pair insulated gloves

1 each scrap block

15 each 36 compartment glass racks

5 each plate/tray racks

5 each multipurpose rack

4 each flat rack

1 each rack dolly

24 each poly cylinders

1 each maximum hold dishwasher thermometer

2 pair insulate rubber gloves

1 each 20 inch pot brush

2 each 8 inch pot brush

2 each general pan brush

1 each triple glass brush

12 each stainless metal sponges

12 Case green pads

Entrance/Lobby

1 each sand urn

1 each menu board

1 each toothpick dispenser

1 each mint tray

60 each menu covers

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Bar Service

1 case Multi-fold Towel Dispenser

1 case Multi-fold Towels

1 each Soap Dispenser

1 case Anti- Bacterial Soap

2 each 8 inch round lemon boards

2 each paring knives

1 each drink mixer

2 each cocktail shakers

6 each mixing glasses

2 each cocktail strainers

2 each s/s ice scoops

2 each jumbo can tapper

2 each bottle cap lifters

1 set salt & pepper

1 each wine opener

1 each muddler

1 each zester

2 each condiment caddies

2 each bar caddies

1 set drink mix system with back up gallons, pints, quarts

2 each 10 inch stainless bar spoons

1 each glass rimmer

12 each ash trays

3 each bar mats

2 each service mats

6 each tip trays

1 case Straws

1 case Beverage Napkins

1 case Sword Pics

1 case Low-Suds Glass Cleaner

1 case Rinse Sink Sanitizer

Bar Glasses

3 dozen wine

1 dozen carafe

12 dozen beer

1 dozen pitchers

6 dozen rocks

4 dozen double rocks

12 dozen Collins

4 dozen martini

2 dozen Irish coffee

3 dozen sour

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2 dozen champagne

General Cleaning Supply

4 each hand & nail brushes

2 each Hi-Lo brushes w/squeegee

1 each drain brush

1 each steam kettle brush

2 each coffee decanter brush

1 each bake pan lip brush

2 each coffee urn brushes

1 each stack oven brush

4 each heavy-duty hand brush

12 each 16 ounce spray bottle

144 each hand towels

2 each mop buckets & wringer

2 each mops

2 each wet floor signs

1 each counter brush

2 each floor brooms

12 each 32 gallon grey trash can w/lids

4 each dollies for 32 gallon trash can

4 each rectangular trash cans

Bathrooms

1 case Toilet paper & Dispensers

1 case Hand Towels & Dispensers

1 case Hand Soap & Dispensers

1 each Trash Can WITH LID

Carry out Supplies

1 case K&F, S&P, Napkin packet

1 case Hinge Lid Containers

1 case Styrofoam cups & Lids

1 case Hot Cups & Lids

1 case Cold Cups & Lids

1 case Straws

1 case Deli Containers

1 case Take-Out Bags

1 case Wet Naps

1 case Soufflé Cups & Lids

1 case Aluminum Pans

1 case Catering Trays

1 case Film & Foil Wrap

1 case Deli Paper

1 case Chop Sticks

BUSINESS PLAN 2018 -2022 · 4.2 Market segment The market segment being targeted is general...

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Transcript of BUSINESS PLAN 2018 -2022 · 4.2 Market segment The market segment being targeted is general...