This comprehensive sample business plan is provided in Adobe Acrobat format, and may be upgraded to a MS Word file. The plan includes active links to industry resources, providing invaluable access to assist you in developing your own business plan. The plan is an extensive example that includes exhaustive 12-month and 3-year financial forecasts, in layouts that are required by banks, lenders, and investors. The sample business plan provides excellent insight into the day-to-day workings of the business. The sample can be used to quickly and easily develop a business plan that reflects your company's situation.
Book Description
Editorial Reviews
About the Author
Author Cynthia K. McCahon, MBA, is recognized as a leading expert in business plan development. Her published works include: The Top Business Plan Series: Sample Business Plans for the Top Small Businesses; How To Fund Your Business; and Financing Your Business With An SBA Loan. Cynthia McCahon is the President and Founder of SamplePlan, Inc.
Excerpt. © Reprinted by permission. All rights reserved.
Executive Summary:
This business plan outlines the planned launch of a limited-service (fast food) restaurant. The plan recognizes the necessity for capital planning and calculates the cash flow required for success, including projections for the venture's 12-month cash flow. The business plan details the financial plan for the venture, which requires $140,000 in start-up funding. The owners will contribute $60,000 of their personal savings as paid-in capital, and will secure a conventional loan from friends and family for $80,000 to complete their start-up financing requirements. Start-up funds will be utilized to pay for rent; leasehold improvements; supplies; advertising; administrative costs; inventory; and labor for the first six months. The restaurant is expected to generate positive net earnings in the sixth month of the first year of operations.
The restaurant capitalizes on a low number of competing restaurants in the same geographic area, a growing family-oriented population with higher-than-average household income in the region, and a large business population located within a 2-mile radius. The restaurant is positioned as a high-value, limited-service restaurant, offering a limited menu of healthy items. The restaurant caters to families, singles, and business clientele who require fast service but are not willing to sacrifice nutrition or quality.
The establishment is owned and operated by a married couple who have over ten years experience in accounting and restaurant management.
For comparison purposes, the owners are benchmarking operating statistics against the industry average, based on the National Association of Restaurant's 2003 statistics. In an effort to reduce costs across the board, the owners will lease restaurant space rather than buy and will purchase used equipment whenever feasible.
With initial start-up capital of $140,000, the restaurant is forecasting $491,500 in gross sales in the first year of operations, increasing to $650,380 in the second year of operations and $704,256 in the third year. Net profits are forecasted at $128,274 in the first year, $201,525 in the second year and $229,340 in the third year. Net profit from sales is projected at 26.10% in the first year, 30.99% in the second year and 32.56% in the third year. Based on statistics from the National Restaurant Association, the restaurant is expected to see an annual increase in sales of 4.9% annually.
The owners project a net cash flow of $99,373 in the first year, $67,696 in the second year and $34,604 in the third year. Net worth is projected at $120,574 for the first year, increasing to $172,102 in the second year and $201,442 in the third year.
Based on statistics from the National Restaurant Association, the restaurant is expected to see an annual increase in sales of 4.9% annually.
The following chart illustrates the projected growth for sales, gross margin, and net revenue for three years. --This text refers to the Digital edition.
This business plan outlines the planned launch of a limited-service (fast food) restaurant. The plan recognizes the necessity for capital planning and calculates the cash flow required for success, including projections for the venture's 12-month cash flow. The business plan details the financial plan for the venture, which requires $140,000 in start-up funding. The owners will contribute $60,000 of their personal savings as paid-in capital, and will secure a conventional loan from friends and family for $80,000 to complete their start-up financing requirements. Start-up funds will be utilized to pay for rent; leasehold improvements; supplies; advertising; administrative costs; inventory; and labor for the first six months. The restaurant is expected to generate positive net earnings in the sixth month of the first year of operations.
The restaurant capitalizes on a low number of competing restaurants in the same geographic area, a growing family-oriented population with higher-than-average household income in the region, and a large business population located within a 2-mile radius. The restaurant is positioned as a high-value, limited-service restaurant, offering a limited menu of healthy items. The restaurant caters to families, singles, and business clientele who require fast service but are not willing to sacrifice nutrition or quality.
The establishment is owned and operated by a married couple who have over ten years experience in accounting and restaurant management.
For comparison purposes, the owners are benchmarking operating statistics against the industry average, based on the National Association of Restaurant's 2003 statistics. In an effort to reduce costs across the board, the owners will lease restaurant space rather than buy and will purchase used equipment whenever feasible.
With initial start-up capital of $140,000, the restaurant is forecasting $491,500 in gross sales in the first year of operations, increasing to $650,380 in the second year of operations and $704,256 in the third year. Net profits are forecasted at $128,274 in the first year, $201,525 in the second year and $229,340 in the third year. Net profit from sales is projected at 26.10% in the first year, 30.99% in the second year and 32.56% in the third year. Based on statistics from the National Restaurant Association, the restaurant is expected to see an annual increase in sales of 4.9% annually.
The owners project a net cash flow of $99,373 in the first year, $67,696 in the second year and $34,604 in the third year. Net worth is projected at $120,574 for the first year, increasing to $172,102 in the second year and $201,442 in the third year.
Based on statistics from the National Restaurant Association, the restaurant is expected to see an annual increase in sales of 4.9% annually.
The following chart illustrates the projected growth for sales, gross margin, and net revenue for three years. --This text refers to the Digital edition.
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