Caféssentials® is a practical, step-by-step program that provides solutions for your retail challenges by helping you understand how to:

CaféssentialsBlueprint for Retail Success

™

LOOKING TO MAKE YOUR RETAIL OPERATIONS

MORE PROFITABLE?

Optimize the success of your retail food operation

Deliver revenue growth

Increase profitability

Improve customer satisfaction

How does it work? Caféssentials® begins with a meeting with your US Foods® Manager of Customer Operations and Finance. Together you will:

Establish a Baseline - To measure the success of any project, you first need to know where you are today. Your Manager of Customer Operations and Finance will assist in establishing both an operational and financial baseline.

Set the Target - You and your team set the target. Your Manager of Customer Operations and Finance will help you develop a plan, utilizing the parts of Caféssentials that you need to meet your objectives.

Measure the Success - Your Manager of Customer Operations and Finance will help you track and measure your progress to ensure your objectives are being met.

BUSINESS PLAN

Spotless University Medical Center(SUMC) Cleanville, USA

Date: March 23, 2009

Spotless University Medical Center(SUMC) Cleanville, USA

Objective:

SWOT ANALYSIS

To replace old dish machine that is in violation of state & federal regulations before Joint Commission Inspection

SWOT ANALYSIS

Capital Investment / Total Start-up Costs Needed:

Dish Machine

Wash - Dry - Store Racks

Stainless Steel Work

Spray/ Pulper

Assumptions:

Capital Investment / Total Start-up Costs Needed:

Estimated Equipment Cost

Estimated Life of Equipment (max

10 years**)

Annual Depreciation

Value

$110,000 7 $15,714

$3,750 7 $536

$1,800 7 $257

$35,850 7 $5,121

Assumptions:

Site Prep

Other

TotalsTotal Capital Requested -includes tax & freight

Examples of start up costs include: Legal fees, initial stocking of inventory, real estate taxes (before project completion), consulting fees, initial marketing.

Labor:

This section calculates cost of labor (w/o benefits) needed to operate new service area.

Leave this area blank if no ADDITIONAL LABOR is Required.

ADDITIONAL STAFFING REQUIRED: No additional labor required

Position Title/ Description

Total Labor Cost

Estimated Weekly Sales Volume

Weekly Unit Sales

Food Costs Item Description

Item 1Item 2

Item 3Item 4

Item 5

Item 6Item 7Item 8Item 9Waste FactorTotal Cost of Food

Total Cost per Unit

This Section captures all costs associated with the on-going operation of proposed projectIf a franchise fee will be accessed for this product/service indicated monthly fee below - also include any other cost that has not been addressed

Monthly Franchise Fee / Commission

Other costs- Monthly

Cost of LaborCost of Food

Cost of Supplies

Franchise & Commissions

Other

Total cost per Unit

Food and Supply Costs

This section is used to indicate an increase in sales due to the project. Either enter the sales projection in units or total sales dollar increase. These are WEEKLY projections.

** Depreciation is calculated on a straight-line schedule resulting in a $0.00 balance

$7,000

$6,720

$151,400 $13,720

$165,120

Examples of start up costs include: Legal fees, initial stocking of inventory, real estate taxes (before project completion), consulting fees, initial marketing.

Site Prep (construction and renovation, utility runs

This section calculates cost of labor (w/o benefits) needed to operate new service area.

Leave this area blank if no ADDITIONAL LABOR is Required.

ADDITIONAL STAFFING REQUIRED: No additional labor required

Average hourly Wage

Benefit Exp. Weekly Hours Total Cost Total FTE's

0% -$ -

0% -$ - 0% -$ - 0% -$ - 0% -$ -

- -

-$

Estimated Weekly Sales Volume

1 Weekly Sales Increase

Estimated cost per sale

Estimated cost per sale

-$ -$

This Section captures all costs associated with the on-going operation of proposed projectIf a franchise fee will be accessed for this product/service indicated monthly fee below - also include any other cost that has not been addressed

Monthly Franchise Fee / Commission

Description:

$0.000$0.000

$0.000

$0.000

$0.000

$0.000

Item 9Waste Factor

Total Cost of Supplies

Item 7

Food and Supply Costs

This section is used to indicate an increase in sales due to the project. Either enter the sales projection in units or total sales dollar increase. These are WEEKLY projections.

Item 4

Item 5

Item 6

Fringe Benefit %

** Depreciation is calculated on a straight-line schedule resulting in a $0.00 balance

Supply Costs Item Description

Item 1Item 2

Item 3

Item 8

Sales Price - per UnitRetail Sales Price per Unit

Employee Discount %

Sales Price - per Unit-$

20%

Profit/ Loss Statement

Retail selling price-NO employee discount **Suggested selling price-with employee discount

Profit/ Loss Statement

Suggested Selling Price

Cost of Goods Sold

Unit Profit # Customers Total Weekly ProfitCost as % of Sale

-$ $0.00 -$ 0.1 -$ #DIV/0!

-$ $0.00 -$ 0.9 -$ #DIV/0!1

ROI Calculation

# of Months

Other Savings or Cost ReductionsEnter any other area of savings to the facility that are created by entering into this project

Decreae in Parts Needed to Repair Dish Machine

Decrease in Disposable use due to dish machine break downs

Months Required to Payback Capital Investment

Decrease in Engineering Services Tiem Spent Repairing Dish Machine(156 hours x $25)

Description

Total

The above information is directional in nature and intended to assist in your planning process. The information developed from this tool is not accurate for all

facilities and scenarios. The templates are designed to simplify data entry, but are noy intended to be used for final budgetary purposes. Individual facilities differ in

Profit Increase (includes Labor & cost of Goods Sold)

Cost Savings Due to Project

Years 2 & 3 are calculated by adding inflationary (4%) figure to year 1 projections

ROI

Net Profit or (Balance)

Total Savings

Total Capital Requested

This section can be used as a tool to assist in the calculation and presentation of this project

Payback Analysis

Annual Savings

4,150.00$

6,000.00$

35,000.00$

-$

-$

-$

45,150.00$

Year 1 Year 2 Year 3

-$ - -

45,150$ 46,956.00 48,834.24

45,150$ 46,956$ 48,834$

27.3% 28.4% 29.6%

165,120$

(119,970.00)$ (73,014.00)$ (24,179.76)$

44

Other Savings or Cost ReductionsEnter any other area of savings to the facility that are created by entering into this project

Decreae in Parts Needed to Repair Dish Machine

Decrease in Disposable use due to dish machine break downs

Months Required to Payback Capital Investment

Decrease in Engineering Services Tiem Spent Repairing Dish Machine(156 hours x $25)

Description

Total

The above information is directional in nature and intended to assist in your planning process. The information developed from this tool is not accurate for all

facilities and scenarios. The templates are designed to simplify data entry, but are noy intended to be used for final budgetary purposes. Individual facilities differ in

Profit Increase (includes Labor & cost of Goods Sold)

Cost Savings Due to Project

Years 2 & 3 are calculated by adding inflationary (4%) figure to year 1 projections

ROI

Net Profit or (Balance)

Total Savings

Total Capital Requested

This section can be used as a tool to assist in the calculation and presentation of this project

Payback Analysis

The Essentials of Caféssentials® You’ll get practical insights and tools to help you optimize results through creative utilization of:

— Pricing strategies

— Staff training

— Retail Promotions

— Menu planning

— Points of service survey

— Operational analysis

— Marketing communications

— Equipment and furnishings

— ROI analysis

the

any

ITBETTERBURGER

CAN’T GET

Retail PromotionsUS Foods® is proud to offer eight new promotional programs. These programs feature an operator’s guide and specific marketing materials aimed at increasing your profits. The guides provide product-specific menu recommendations and essential how-tos to help make the food preparation process easier. The marketing materials offer a poster, three different table tents and an editable flyer to promote menu items.

Breakfast for Lunch: So SweetPeople’s love for breakfast at any time of day makes this event a field-proven favorite. Behind this unassuming idea is a promotion that has it all: popularity with customers, easy menu planning, lower food costs and a nice bump in profits.

Sliders: Big Flavor, Small PackageFind out how to get the perfect slider on your menu while increasing profitability! Food trends come and go, but the popularity of these little burgers suggests they’re here to stay. We offer many variations on the slider theme: cheese steak, pulled pork, breakfast, fried chicken and more.

It’s breakfast time somewhere in the world.

Mornings are Over-rated

BIG FLAVORSMALLPACKAGE

thean

yIT

BETTERBURGER

CAN’T GET

Burger Days: It Can’t Get Any BetterBurgers are the most popular menu item in the United States. In 2013, 14 billion were served in commercial restaurants and another 15 billion in people’s homes. Bring some of the best burgers and more customers to your café – this guide features the most favored food across America.

Chicken Tenders: Go for Crunchy

The Great BBQ Slider Showdown

Don’t miss an opportunity to add chicken tenders to your menu in fear of adding an additional expense. This guide helps expand your menu without expanding your costs with Patuxent Farms® Premium Beer Battered Chicken Tenderloin and Chicken Breast Chunks.

We’ve created several amazing slider recipes featuring slow-roasted, pit-smoked pulled pork and pit-smoked BBQ beef brisket. Offer three sliders at a time, each featuring one of the US Foods® authentic regional BBQ sauces.

Naan Pizza: This Crust Cuts ItThe hottest new spin on pizza these days is flatbread pizza. This program is easier on the kitchen, as it’s easy to prepare and make fresh right in front of the customer. This guide is full of exceptional recipes and original ideas that will boost profits and satisfaction.

Flatbread Pizza

Order a whole pizza. Hold the guilt.

Go for crunchy.Got the munchies?

High Traffic Lunch at Wrap Speed

Pita Panwiches: Grab a Hold of This Trend

Offer up a healthy wrap on your menu. Fast to make, faster to serve and very likely to be the most effective sandwich promotion you’ll run all year. When you run “Wrap Speed”, you’ll see your profits soar and customers returning every day. Keep it simple, and keep it fast!

This promotion is a world tour of gourmet griddled or pressed pita sandwich wedges, paired with regional soups, salads and chilis. Prep is easy, and the results are downright magical!

Wrap-tasticNO WAIT. JUST GREAT.

PANWICHESPita

Go Ahead. Grab Ahold.

Get started with Caféssentials® today!Caféssentials® is available at no charge, exclusively to US Foods® customers.

For more information about Caféssentials and the entire LEGACY® portfolio,

e-mail legacy@usfoods.com or contact your US Foods representative.

For more information, visit or contact your local US Foods® representative. © 2014 US Foods, Inc. 7-2014

Do you have the committed support of your administration to make necessary changes that will improve retail sales and profitability?

Have you developed a strategic plan for retail growth and improvement?

Can you commit the time, energy and resources necessary to accomplish your plan?

Are you willing to partner with US Foods® by sharing detailed information about your retail operation?

If you could change just one thing about your retail operation today, what would it be?

IS CAFESSENTIALS®

RIGHT FOR YOU?