- •I. Executive Summary Market
- •Proposed Business
- •Management
- •Statement of Purpose
- •II. Mission and Strategy
- •III. Description Of Business
- •IV. Market
- •V. Competition
- •VIII. Personnel
- •IX. Financial Assumptions
- •Investment Requirements
- •Sources of Financing
- •Notes and explanations for investment requirements
- •Investment Requirements:
- •Sources of Financing:
- •Notes and explanations for breakeven analysis
- •Pricing
- •Mark-up and profit margin
- •Notes and explanations for income statement (projection)
- •1. Sales revenue
- •Total operating expenses: The sum of (a) through (k).
- •Tables inserted notes and explanations for Pizzeria Fresco cash flow statement (projection)
IX. Financial Assumptions
Pizzeria Fresco is seeking a loan of $100,000 toward the start-up of a retail gourmet pizzeria. This sum will help finance this new company through the start up phase into a profitable growing enterprise and is anticipating repayment in 5 years.
Investment Requirements
-
Fixtures and Equipment
$32,015.00
Decorating/Remodeling Installations
52,000.00
Beginning Inventory
4,256.56
Utility and Lease Deposits
16,100.00
Professional Services/Licensing/Fees
2,000.00
Working Capital*
87,000.00
Total Investment Requirements
$193,372.00
Sources of Financing
-
Equity
$93,372.00
Loan
100,000.00
Total Investment Requirements
$193,372.00
* Working capital is calculated as cash reserve to cover three months’ worth of expenses. According to our projections, the average of estimated monthly expenses for the first year of operation constitutes approximately $29,000.
Notes and explanations for investment requirements
Investment Requirements:
One-Time Start-Up Costs
Following are the several categories of one-time investments necessary for Pizzeria Fresco’s start-up:
Fixtures & Equipment
1 industrial pizza over, with separate units, each with individual temperature controls |
$14,000 |
3 separate refrigerators
|
4,300 |
1 industrial quality slicer – necessary for most toppings |
750 |
1 pasta-maker machine/mixer |
5,000 |
1 cheese grinder/grater |
500 |
1 oil tank/holder |
175.00 |
30 individual 20” x 36” T-fal trays for preparing sheets of pizza and for baking |
775 |
1 6’ rack used to store the baking trays |
75 |
1 industrial food scale necessary for weighing the dough and individual ingredients necessary for each pizza recipe |
225 |
1 small stove/range necessary for preparing pre-cooked foods, such as seafood and some vegetables |
300 |
2 stainless steel industrial size sinks |
340 |
2 dozen industrial size plastic containers for preserving freshness of pizza ingredients |
325 |
Numerous sized pots, an array of preparation utensils including cutting boards, knives, pizza cutters, etc. |
725 |
1 cash register |
2250 |
1 fountain soda machine |
690 |
Supply of condiments, napkins, plastic knives, forks, paper plates, cups, straws |
360 |
Pizza boxes for take out orders1 cash register |
420 |
Large menu board posted above and behind counter @ 60 square feet |
525 |
Industrial garbage disposal unit and trash bins for customers to use |
280 |
TOTAL FIXTURES & EQUIPMENT COSTS: $32,015.00
Decorating, Remodeling & Installations
Incorporating proper ventilation system |
$20,000.00 |
Insuring proper plumbing system |
9,000.00 |
Proper electric supply |
8,000.00 |
Design and interior décor |
15,000.00 |
TOTAL DECORATING/INSTALL. COSTS: $52,000.00
Beginning Inventory
Flour
|
23.95 25.50 |
Oil
|
65.00
21.00 |
Fresh low-fat mozzarella (per lb.) |
3.88 |
Canned tomato sauce (3 liter cans, 6 cans per case, price per case) |
20.25 |
Basil (approximately 20 bunches per case, price per case) |
24.00 |
Parsley (approximately 20 bunches per case, price per case) |
14.00 |
Oregano (per lb.) |
7.00 |
Rosemary (per lb.) |
9.00 |
Yeast (per 2 lb. packs) |
3.00 |
Pepper (black) (per lb.) |
6.00 |
Garlic powder (per lb.) |
6.00 |
Salt (per 3 lbs.) |
3.50 |
Olives (5 lbs.) |
21.00 |
Zucchini (approximately 10-12 lbs. per case, price per case) |
19.00 |
Mushrooms (approximately 8 lbs. per case, price per case) |
13.00 |
Eggplants (approximately 14 lbs. per case, price per case) |
14.00 |
Tuna (canned) (4 lb. Cans, 6 cans per case, price per case) |
65.00 |
Potatoes (50 lbs.) |
15.00 |
Peppers
|
21.00 16.00 |
Spinach (approximately 20 bunches per case, price per case) |
21.00 |
Broccoli (approximately 12 bunches per case, price per case) |
19.00 |
Fresh tomatoes (approximately 10 lbs. per case, price per case) |
20.00 |
Anchovies (4 lb. jars) |
15.00 |
Fresh seafood
|
4.50 8.30 |
Low-fat cheeses (per lb.) |
4.19 |
Ricotta (3 lbs.) |
7.00 |
Garlic (approximately 12 lbs. per case, price per case) |
17.00 |
Subtotal: $532.07 per week x 4 weeks:
APPROXIMATE INGREDIENTS INVENTORY: $2,128.28
Utility and Lease Deposits
Lease Deposit (equivalent of 2 months’ rent) |
$15,000.00 |
Telephone |
500.00 |
Electric |
600.00 |
TOTAL FOR DEPOSIT: $16,100.00
Professional Services/Licensing/Fees
Lawyer |
$750.00 |
Accountant |
600.00 |
NYC Food permit & Sanitation Certification |
350.00 |
Other |
300.00 |
TOTAL PROFESSIONAL FEES: $2,000.00
Working Capital (cash reserve to cover three months’ expenses) |
$93,372.00 |
TOTAL INVESTMENT REQUIREMENTS: $193,372.00