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Business Plan: Yummyflower Restaurant 27 Ope rati ng Inc ome 7 1 9 1 7 1 6 2 4 1 4 0 5 3 6 3 6 6 6 8 , 6 3 8 12‐month profit and loss projection (All cash is in $) Projected Cash-flow Year 1 Cash Received Cash from Operations Cash Sales $49,251 Subtotal Cash from Operations $49,251 Subtotal Cash Received $49,251
Business Plan: Yummyflower Restaurant 28 Expenditures Expenditures fr m Operations Cash Spending $5315 Bill Payments $531 Subtotal Spent on Operations $5846 Additional Cash Spent Subtotal Cash Spent $5846
Business Plan: Yummyflower Restaurant 29 Net Cash Flow $2651 Cash Balance $2638 Balance Sheet Year 1 Assets Current Assets Cash $90000 Other Current Assets $6,500 Total Current Assets $96,50 0 Long-term Assets Long-term Assets $40,00 0 *Accumulated Depreciation $37,00 0 Total Long-term Assets $3,000
Business Plan: Yummyflower Restaurant 30 Total Assets $99,50 0 Liabilities and Capital Current Liabilities Accounts Payable $1500 Other Current Liabilities $0 Subtotal Current Liabilities $1500 Long-term Liabilities $2,000 Total Liabilities $3500 Janu ary Febru ary Ma rch April May June July Aug ust Sept emb er Oct obe r Nov em ber Dec emb er TOTAL SALES PAID ? (75%) 1,800 1,500 1,40 0 1,500 1,300 1,700 1,600 1,50 0 1,50 0 1,50 0 1,50 0 1,50 0 $ 18,300 CASH INJECT ION (LOAN) 800 880 850 750 700 650 800 700 800 750 800 700 $ 9,180 COLLE CTION OF 300 375 350 350 345 300 350 300 350 390 370 3,77 5 $ 7,555
Business Plan: Yummyflower Restaurant 31 CREDI T SALES LOANS & TRANS FERS 500 550 500 500 550 450 500 500 750 550 750 800 $ 6,900 TOTAL REVEN UES $ 3,400 $ 3,305 $ 3,10 0 $ 3,100 $ 2,895 $ 3,100 $ 3,250 $ 3,00 0 $ 3,40 0 $ 3,19 0 $ 3,42 0 $ 6,77 5 $ 41,935 BEGIN NING CASH 3,000 3,000 3,50 0 3,570 3,600 3,000 3,500 3,00 0 3,20 0 3,00 0 3,20 0 3,10 0 CASH INJECT ION (LOAN) 800 1,000 1,10 0 900 1,000 900 980 1,00 0 1,20 0 1,00 0 1,20 0 1,10 0 $ 12,180 TOTAL CASH AVAIL ABLE $ 7,200 $ 7,305 $ 7,70 0 $ 7,570 $ 7,495 $ 7,000 $ 7,730 $ 7,00 0 $ 7,80 0 $ 7,19 0 $ 7,82 0 $ 10,9 75 CAPITA L EXPEN DITUR ES 1,000 1,200 1,10 0 1,000 900 800 950 1,00 0 1,10 0 1,10 0 1,10 0 1,10 0 $ 12,350 INGRE DIENTS 120 110 100 110 110 110 100 110 100 120 125 130 $ 1,345 FLOWE RS 120 110 90 85 80 95 90 85 95 100 100 100 $ 1,150 SUGAR 80 85 80 85 75 70 50 90 90 90 90 90 $ 975 RENT 990 1,000 850 800 1,000 950 1,000 1,00 0 1,00 0 1,00 0 1,00 0 1,00 0 $ 11,590 PHONE $ 365
Business Plan: Yummyflower Restaurant 32 /INTER NET 30 30 20 25 30 50 40 30 30 30 30 20 INSUR ANCE 1,300 1,200 1,00 0 1,300 1,500 1,400 1,400 1,50 0 1,50 0 1,50 0 1,50 0 1,50 0 $ 16,600 OFFICE SUPPLI ES 180 200 180 200 210 220 200 200 200 200 200 200 $ 2,390 UTILITI ES 150 180 150 160 200 170 200 150 100 120 100 150 $ 1,830 CONTR ACT LABOR 1,000 1,500 1,00 0 1,000 1,100 1,000 1,000 1,20 0 1,10 0 1,00 0 1,00 0 1,10 0 $ 13,000 LABOR 5,000 5,300 5,20 0 5,100 5,200 5,200 5,500 5,50 0 5,50 0 5,50 0 5,50 0 5,50 0 $ 64,000 PAYRO LL EXPEN SES 1,250 1,325 1,30 0 1,275 1,300 1,300 100 100 100 100 100 100 $ 8,350 ACCOU NTING 110 100 120 110 100 100 100 120 100 130 100 120 $ 1,310 MARK ETING/ SITE MAINT ENANC E 1,000 1,100 1,50 0 1,000 1,200 1,300 1,500 1,00 0 1,40 0 1,20 0 1,00 0 1,00 0 $ 14,200 LICENS ES/PER MITS 450 500 500 490 550 560 550 500 500 500 500 500 $ 6,100 MISCE LLANE OUS 200 150 130 120 145 160 150 200 170 180 180 190 $ 1,975 TOTAL EXPEN SES $ 12,98 0 $ 14,090 $ 13,3 20 $ 12,86 0 $ 13,70 0 $ 13,485 $ 12,93 0 $ 12,7 85 $ 13,0 85 $ 12,8 70 $ 12,6 25 $ 12,8 00 $ 157,530
Business Plan: Yummyflower Restaurant 33 NET PROFI T $ (9,58 0) $ (10,78 5) $ (10, 220 ) $ (9,760 ) $ (10,8 05) $ (10,38 5) $ (9,68 0) $ (9,7 85) $ (9,6 85) $ (9,6 80) $ (9,2 05) $ (6,0 25) $ (115,595) NET CASH $ (5,78 0) $ (6,785 ) $ (5,6 20) $ (5,290 ) $ (6,20 5) $ (6,485) $ (5,20 0) $ (5,7 85) $ (5,2 85) $ (5,6 80) $ (4,8 05) $ (1,8 25) DEBT SERVI CE - - - - - - - S - - - - $ - OWNE R DRAW - - - - - - - - - - - - $ - ENDIN G CASH $ (5,78 0) $ (6,785 ) $ (5,6 20) $ (5,290 ) $ (6,20 5) $ (6,485) $ (5,20 0) $ (5,7 85) $ (5,2 85) $ (5,6 80) $ (4,8 05) $ (1,8 25) Risk Management and Business Continuity Plan Due to the outbreak of COVID 19, measures will have to be undertaken to protect the consumers and the employees from the risk of getting infected (Gkoumas 2021). Social distancing will be crucial in the business. Customers will be allowed to sit at a distance of a minimum of one meter from each other. To reduce the chances of infection, it will be safer for customers to stay at home and have their orders delivered at home (Kabir et al. 2021). Also, employees will work in shifts to avoid crowding at the workplace.

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