Plan OutlineDid you know?Business Plan Pro Table Wizards guide you step by step through the financials to produce solid numbers, charts and tables that are preferred by banks, lenders and the SBA. It even does the math for you, just plug in your numbers and the software will do the rest. Inside Tip:Business Plan Pro Table Wisards guide you step by step through then financials to produce solid numbers, charts and tables that are preferred by banks, lenders, and the SBA. It even does the maths for you, just plug in your numbers and the software will do the rest! Get the right numbersGet the important numbers right with Business Plan Pro's powerful tools: Create a foundation. Automatically generate cash-flow projections with the Start-up Wizard. Make realistic forecasts. Use the break-even analysis tool to help you understand when you'll break even and when you'll start making money. Plan for growth. The forecaster tool automatically creates tables, charts and reports that show how your business will grow. Proceed with confidence. The Plan Review Wizard checks all your data twice to guarantee a flawless plan. |
Cafe Bistro Coffeehouse Business PlanThe WatertowerThis business plan was created with Business Plan Pro software, the fastest way to prepare a complete business plan.
With Business Plan Pro, you can open this plan (or any of the 500 others included in the product) and quickly customise it to match your business. Or you can use the software's step-by-step wisard to easily create a custom business plan from scratch. Learn more » Financial Plan7.0 Financial Plan We want to finance growth mainly through cash flow. We recognise that this means we will have to grow more slowly than we might like. The most important indicator in our case is stock turnover. We have to make sure that food stock turnover stays at approximately four turns per month, or we risk loss through spoilage. We do not want to let our average collection days get above 45 under any circumstances. This could cause a serious problem with cash flow, because our working capital situation is tight. Most credit sales will be via credit and debit cards. We do have plans to initiate direct billing for law firms and other businesses conducting regular visits. We must target a net profit of 14% at the least, and hold marketing costs to no more than one to three percent of gross sales. 7.1 Important Assumptions The financial plan depends on important assumptions, most of which are shown in the following table. The key underlying assumptions are:
General Assumptions
7.2 Key Financial Indicators The most important indicators in our case are are daily seating "counts" and weekly sales numbers. We must also make sure that we are turning our stock rapidly so as to avoid food spoilage. We must target net profit/sales figures toward the 14% level with gross margins never dipping below 38%. Marketing costs should never exceed three percent of sales. Benchmarks 7.3 Break-even Analysis The Break-even Analysis shows that The Watertower has a good balance of fixed costs and sufficient sales strength to remain healthy. Our break-even point is £106,101 on sales averaging £12.54 per patron. This break-even position is achieved on a monthly fixed cost of £57,873 and and per unit/patron variable cost of £5.70. Break-even Analysis Break-even Analysis
7.4 Projected Profit and Loss We expect income to approach £2.1 million for calendar year 2002. It should increase to £2.57 million by the end of the years covered in this plan. Profit and Loss
Profit Monthly 7.5 Projected Cash Flow We expect to manage cash flow over the next three years with minimal new investment required over the first two years. It is our expectation that revenue beyond projected sales will be invested in retiring long-term debt early. Cash Cash Flow
7.6 Projected Balance Sheet As shown in the Balance Sheet, we expect a healthy growth in net worth from approximately £172,000 at the end of 2002 to almost £1 million by the end of the plan period. Balance Sheet
7.7 Business Ratios Business ratios for the years of this plan are shown below. Industry profile ratios based on the Standard Industrial Classification (SIC) code 5812, Eating Places, are shown for comparison. The ratios show a plan for balanced, healthy growth. Ratios
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