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Business Plan Project Team Members: Dylan Bartel Sarah Dunn Benjamin Ear Justin Kassouf Prashant Patel Jonathan Stellato Nicholas Weissauer

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Table of Contents Executive Summary………………………………………………………………………3 General Company Description…………………………………………………………..4 Products and Services Description………………………………………………………5­7 Goals and Objectives……………………………………………………………………..7­8 Market Analysis…………………………………………………………………………..9­16 Operational Plan…………………………………………………………………………..16­18 Financials………………………………………………………………………………….19­23 Appendix…………………………………………………………………………………..24­25

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Executive Summary/ Report

Project Executive Summary: For The Love of Breakfast is labeled as being in the “fast food” industry. Fast food restaurants, also known as Quick Service Restaurants, serve food that is prepared and served very quickly. This industry became very popular in America during the 1950’s. These restaurants have the ability to serve this food quicker via drive­thru windows. Fast food franchises focus on high volume, low cost, and high speed products. Some examples of restaurants in the fast food industry are McDonalds, Burger King, Dunkin Donuts, or Duchess. Foods that are generally served are cheeseburgers, chicken, fries, shakes, and more. For The Love of Breakfast is revolutionizing the industry by serving strictly breakfast foods, that are healthy, and are pre­ordered online with a set date and time request. This serves the purpose of providing a healthy community and giving people the proper nutrients to carry on throughout the day. For the Love of Breakfast was born out of the need for a healthier morning jump­start for the workforce. With this innovative business model, customers are able to pre­order their breakfasts online and pick­up their items without waiting on their way to work. The business quickly emerged as a venue for all people willing to eat a nutrient­rich breakfast. The location in the heart of Milford allows for easy, fast access.

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General Company Description

For the Love of Breakfast is a Limited Liability Corporation specializing in a pick­up breakfast service that focuses on quality and nutrition at an affordable price. Customers begin by visiting our website (4theloveofbreakfast.com) and selecting from seven menu items, sides, and beverages. Here they can pre­order their breakfast meals for pick up at selective times between the hours of 5am­11am. Located in Milford, Connecticut, our central location will feature drive­thru windows which enables our customers to pull up, tell us their name, and get their food without having to wait. Many people suffer from hectic schedules in the morning which prevents people from eating a nutritious, well­rounded breakfast. Instead, people eat foods that are unhealthy and often start their day on the wrong foot. Further, many of the well known fast food restaurants get very crowded in the morning. The amount of time spent at these drive thru windows are viewed as a hassle for those on­the­go. For The Love of Breakfast innovatively solves these issues. Our meal plans are designed to meet the standards of the person on­the­go. Customers receive a healthy, quality breakfast with little to no wait. The breakfast options that we provide are abundant in fiber, protein, probiotics, and the other nutrients required to provide energy for the day . We recognize that society is becoming increasingly health­conscious. To meet this trend our business will purchase supplies from high quality sources like local farmers markets, Whole Foods, Costco, and Sysco. Our packaging in an easy accessible format so our customers have no problem eating on­the­go.

Mission Statement: To provide a fast, quality, and nutritious breakfast for time­oriented and health conscious people.

Business Philosophy: Our customers are what drives this company and we put pride in our outstanding customer service. The quality of our food is also very important, and the speed and convenience at which we will provide the food.

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Products and Services Descriptions Menu Items: The breakfast menu will consist of items packed with protein, fiber, and other important nutrients to give customers the boost they need to get them through the day. The meals will be portioned so that each one does not exceed 500 calories, has at least five grams of fiber and five grams of protein.

Specials Breakfast Sandwich One delectable egg white served on a warm, savory toasted English muffin cooked to your needs. Your choice of meat is turkey, bacon or turkey sausage along with your choice of melted low fat cheddar or white cheese. Its the best breakfast sandwich around! Egg & Bacon Spanish Tortilla Enjoy a taste of Spanish culture with our freshly made authentic Spanish tortilla. This amazing tortilla is cooked with white eggs, turkey bacon, and potatoes. A pinch of cilantro is added to make the flavors explode. Build Your Own Omelette A 3 egg Omelette with your choice of three ingredients. For meat, you can have Turkey Bacon, Turkey Sausage, or Lean Ham. To add a healthy touch, you may choose Broccoli, Tomatoes, Mushrooms, spinach, or potatoes. Lastly, Lowfat cheddar or american cheese may be added.

Protein Poppers A new generation of breakfast glory. Our poppers are cooked with a slice of lean ham,egg white cooked, and garnished with chives all inside.

Breakfast Wrap Wrap your healthy breakfast sandwich together with our outstanding breakfast wrap! Made to order with fresh onions, organic tomato, three farm­raised brown eggs, slices of ripe avocado, all wrapped up in our homemade wheat wrap. Its happiness wrapped together to start your day better!

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Cinnaberry Oatmeal Homestyle oatmeal served with strawberries, blueberries, and cinnamon Quinoa Pancakes 3 pancakes made with quinoa freshly made on the griddle served with vermont maple syrup.

Sides

Whole grain muffins

Blueberry only, made freshly everyday

Fruit cup

Includes Strawberries, Apples, Bananas,and Blueberries

Fruit of choice

Bananas, Apples, Oranges

Whole grain bagel

Served with butter or cream cheese

Yogurt

Served with granola or honey

Drinks

French Roast Coffee

Served with half and half, sugar, and milk

Bottled Water

Poland Spring bottled water

Juice Freshly squeezed fruit juice; Orange, Apple

Soy Milk Chocolate or Vanilla

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Service

For the Love of Breakfast is an online business that provides customers a quality, well­rounded breakfast. Customers begin by visiting the website, www.4theloveofbreakfast.com. The website is structured so that customers can view our menu, and then select items that they would like to order. Customers can also select the time and day they wish to pick up their items. Customers must place their orders twenty minutes ahead of the scheduled pickup time.This unique aspect allows customers to decide on frequency of meals to individualize their breakfast schedules. Customers will start the day off right with a good, nutritious meal from For The Love of Breakfast.

Along with the online aspect of the service, our business offers a quick and easy drive thru. At this drive thru, there are two windows in order to ensure quick service. Our drive thru will be be in the shape of a “u” attached to the main road that our location is on. Customers will pull in off of the main road, stop at one of the windows, tell us their name, get their food, and be on their way. This process takes less than one minute for each customer because the food will be ready for them when they come. Our customers will not have to wait like in traditional drive thrus. This service provides customers with the most convenient way to order and pick up their breakfast. Goals and Objectives 6 month goal ● Our goal is to improve the functionality of our website by upgrading the ordering process and allow users to view their account. ● Our goal is to break even by selling 54 meals per day. 1 year goals ● Our goal is to expand our menu by adding two new, healthy menu items by allowing for customer input on new items previously not offered that they would like to see on the menu through a contest for our customers. ● Our goal is to profit approximately $14,000 by selling 54 meals a day. ● Our goal is to have website functionality that allows members to view their orders for the week, have an order history, to view the details of their account, full nutritional values given, and a nutrition calculator. This will be accomplished by hiring a website developer for ten hours a week for five weeks. 8

3 year goal ● Our goal is to become a nation­wide business in three years by creating a business model able to be franchised.

Objectives ● To have a successful grand opening. ● To consistently sell 54 meals a day for the first year. ● Franchise the business. ● Celebrity endorser. ● Take out a large bank loan. ● Obtain Investors. ● Break even. ● Will hire a web designer ● Will troubleshoot problems ● Market our business in all of the regions of the nation.

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Market Analysis Target Market: We are targeting people ages 18­50, regardless of gender and race. Our target market is middle class people who have incomes ranging from $50,000 to $150,000 per year. As a result of their schedules, work, families, or habits they do not have time to make breakfast in the morning. People in this target market believe that they need to have breakfast made for them. People enjoy quality and nutritious breakfast to give them energy to sustain the day. We will market our service in the New Haven and Fairfield counties of Connecticut to begin.

Statistical Advantages:

The fast food industry has recognized the significance of breakfast and its peak selling opportunities. According to the accredited Medical Observer, fast food as American’s know and love poses serious risks such as obesity, heart disease, type two diabetes, stress and lack of nutrients. The NPD Group, a leading market research company, stated that breakfast accounted for nearly 60 percent of the restaurant industry’s traffic growth over the past five years. If not for the breakfast daypart faring relatively better than other dayparts, restaurant visit declines over the last two years would have been steeper.

NPD’s foodservice market research shows that for the year ending March 2010, there were over 12 billion morning meals served at U.S. restaurants, and 80 percent of restaurant morning meals were purchased from fast food restaurants. Over the past five years, morning meal traffic increased an average of 2 percent per year, comparatively, while lunch visits were flat, and supper traffic declined by ­2 percent per year on average.

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SWOT

Strengths:

At For the Love of Breakfast, our clientele are treated as our own. Our fast and easy online service plan to distribute a well­rounded breakfasts at the whim of the customer is a thoroughly developed process. The strengths of our business are the quality of food produced in the in­and­out location and innovative online service. The breakfast options are made using absolutely no preservatives and our fruits and vegetables are from local farmer’s markets and Whole Foods distributors. The business location is in downtown Milford and has a unique layout easily accessible and a fast distribution plan. Others may perceive our strengths to be a competitive venue and menu. Also, ready­made, well­rounded meals contribute to our strengths as well as our prompt speed of service.

Weaknesses:

A major weaknesses we are susceptible to is that our business is not a drive­through and order. This may pose confusion but is also an opportunity to bring in new customers. Customers must order ahead of time on the business website. Trial and error will be evident as our process may not be optimal. Food sickness and health is a constant worry in the food industry. People may also be late for pick­up. Also, competitors have current profits and a stable market. To improve, the business must assess its model to generate more sales and increase customer loyalty. Others perceive our weaknesses as we are a new business and have high start­up costs.

Opportunities:

Opportunities exist within the growing trends in the fast­food industry and breakfast industry. The science and health benefits behind a good breakfast is a marketable selling point. Also, opportunities arise as we are a well­placed venue central to Milford residents and a health­conscious community. Room for growth and expansion is evident.

Threats: Threats to negatively impact the business would be those who want to choose their breakfast and immediately obtain the product. Threats also exist within allergies. However, to combat this, a list of 11

ingredients will be noted and referenced at the customer’s request. Competitors are serving unhealthy options which cost less to make. No current solid financial support is another threat. Our weaknesses impact our threats as it enables competitors to step in. We must obtain reasonable prices while still generating profit and possible a trademark on our concept.

PEST Political: For The Love of Breakfast will need to get permission from the City of Milford for the usage of land where our business will be. First, the land will have to available, appealing, safe and located in a heavily­populated area. In addition to this, taxes will have to be paid for ownership of the land and the building being placed on it. Along with taxes and zoning laws, health regulations are subject to change. This is also a major political factor that needs to be put into consideration due to one of the main aspects of our business which promotes a healthy food product. Worker unions and funding are two more political factors that need to be taken into account for this business. Not major factors, but nonetheless cannot be ignored. Funding for our business is a necessity and being aware of the worker unions is another factor that should be known. Economical: Milford has a current population of 52,981 people. For The Love of Breakfast will start appealing locally to citizens of Milford. Once a successful market in Milford is reached, the business will expand to surrounding towns in New Haven, Fairfield, and Hartford counties. After becoming successful in the state of Connecticut, this business will look to expand to surrounding states in the region such as New York or Massachusetts. The barriers our company will face will be paying the rent for the building that holds our business. In addition to this, the prices of foods such as wheat, milk, and more always are one the rise and that will affect the business as well. Other factors dealing with the economic aspect to be aware of include, the work force, population size, unemployment rate, personal income, real estate prices, inflation, and distribution trends. Social: The desired demographic that For The Love of Breakfast aims to target the middle class. However, we do appeal to health conscious people who are of all classes but primarily those seen in the 12

working middle class. In order to become popular amongst the Milford citizens, a Facebook, Twitter, and local Advertising will be done. People need to be educated on how we are better than all other competing fast food restaurants. We need to be aware of health trends, which are on the rise, and take advantage of these opportunities to link our business to these trends. The business image is also one of the most important aspects of the social concept. With these social media sites, we need to promote our business in a positive image and how we want to be viewed. Along with the factor of how we want to be portrayed, how the public and media views us is a very important factor. We need to ensure that our image is the way we want it to be so we have a positive reflection from outside media and the public. Technological:

Technologically, the business will need to get materials for the commercial kitchen and drive thru. These materials are stoves, microwaves, freezers, refrigerators, hot boxes, utensils, menu boards, registers, drive thru stand, and more. The food will not be outsourced to foreign countries nor will the business expand internationally. All of the food will be purchased from local food stores. The business will need to patent the name, slogan, and logo. Also, we will need to register this business with the city, the state, and the FDA. One major technological dependency our business relies on is the transportation aspect. We are based on a drive thru service in which people can transport themselves by car through our drive through. The technology of transportation and cars plays a huge roll in our business. The other key technological aspect of our business is the internet, and access to our website. We are dependent on technology in this sense that internet access and our website is the driving force of our business.

Packaging

Our business incorporates unique packaging system using wheat straw and bioplastics made from plant starch. The Bagasse/Wheat straw and Paper products include; Plant Fiber Plates: 6" plate and 9" plate, Plant Fiber Cup: 4 oz. unbleached bagasse/wheat straw soufflé cup, Paper Cups: 12oz Ingeo™ lined hot paper cup and 16oz Ingeo™ lined kraft hot paper cup, Plant Fiber Bowls: 11.5 oz. bagasse/wheat straw bowl and bagasse/wheat straw burrito bowl with Ingeo™ lid, Paper Bowls: 8 oz. Ingeo™ lined paper bowl with Ingeo™ lid, To­Go Container: 8.5" bagasse/wheat straw clamshell. The Bio plastics (PLA­Plant Starch) items include; Bio plastic lid for 12oz & 16oz hot paper cups, Cutlery: fork, spoon & knife that can withstand up to 200 degrees F, Bio plastic lid for 12oz & 16oz hot paper 13

cups, Container: 2 oz cold soufflé cup and lid, Cup: 12 oz. Ingeo™, 16 oz. cold cup and flat lid, Straws: 8” wrapped straw.

With the use of these all­natural products, and homemade ingredients in our food, our quality is above all competitors.

Advertising/ Promotions

To successfully market the product, we will educate our consumers through commercial advertising. In our advertising efforts, we will hand­out flyers at popular events and in schools and local businesses. The advertisements will also appear in local newspapers, social media­ Twitter, Instagram and Facebook. Our Instagram promotion will be the best picture of a menu item will receive three free meals. Our business will be socially responsible for advertising. We will rely heavily on local, free agencies.

For our grand opening, an initial promotion would be to receive a free coffee with every breakfast entrée ordered. This would generate more sales with the inclusion of a free item. This promotion will last for the first month of business. A customer has an opportunity to be awarded free breakfast after recommending five additional customers. Also, a new promotion will be act every month to be decided by the team to generate interest in the company as well as advertise new products.

Education for our consumers will be noted with the Twitter Hashtag­ #eatgoodfeelgood @fortheloveofbreakfast. This educates our consumers as the food we create is all­natural, organic, high fiber, high protein, etc. Nutrition facts will be broadcasted next to each menu item on the website. Society is becoming more and more interested in health and fitness and we feel it is our civil duty to meet those nutritious requirements.

Market Research

The market research aspect of this business was conducted very thoroughly. Multiple surveys were taken in an attempt to narrow down our target market. Through our market research conducted in Joseph A. Foran High School, it was found that only 64% of students and 58% of teachers reported that they actually ate breakfast at home in the morning. This number was narrowed when asked how many students ate a healthy breakfast when a number of 23% of students and 29% teachers said that they ate a healthy breakfast. However, 83% of teachers and students wish that they were able to eat a healthy 14

breakfast at least five days a week. In addition to this it was found that only 27% of students and teachers reported that they had time to make breakfast in the morning. With this data collected, this was able to solidify our target market consisting of people who believe that they need to have breakfast made for them due to time constraints. Also, people who enjoy a quality and nutritious breakfast to give them energy to sustain their busy work day. A person with these qualifications meets the requirements for our business. Competitors Description: Competitors exist within the city of Milford and in neighboring locations such as Orange and West Haven. Mr. Mac’s Canteen: Mr. Mac’s Canteen is a small diner for quick, “fresh” food. Mr. Mac's is known for their fast food preparation, regardless of the size of the line and appealing menu items. Mr. Mac's is one of our larger competitors in Milford because they offer a variety of breakfast options, but lack healthy alternatives and a drive­through. The parking and location are viewed as a serious problem for this restaurant. This is considered a direct competition source.

Starbucks: Here, breakfast sandwiches and snacks are offered but they are not made fresh upon ordering. Some Starbucks offer drive­through but none of the Starbucks in Milford, Orange, nor West Haven offer this option. Starbucks is deemed as fairly expensive compared to other competitors such as Dunkin Donuts but the coffee and food appears to be quality. This is considered an indirect competition source as they are mainly coffee retailers.

Dunkin Donuts: Dunkin Donuts is a direct competitor for us because they have a drive­through and are a large chain. What differentiates us from Dunkin Donuts it our quality of food; the food dunkin donuts offers is usually recooked and isn't considered fresh food, and most of the things they offer are warmed up when ordered after sitting in a freezer for long periods of time. They do offer low prices for all their items on the menu which makes up for the quality of the food. Dunkin Donuts is also often very fast and they also have a drive through which makes them very popular to many people looking to get a quick breakfast wrap and coffee in the morning.

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McDonalds and Burger King: Both of these fast food restaurants offer breakfast but they stop serving breakfast after 11 a.m. and the food they offer is the furthest thing from fresh. Both offer drive­through which makes them a huge convenience to people trying to get food quick. Compared to our business Burger King and McDonalds aren't huge competitors for several reasons, they don't offer fresh food and they aren't open for breakfast all day. Their prices are extremely affordable though which appeals to customers.

Pops: Pops is a diner that offers delivery which makes it a huge competitor for us. Their parking lot is also very large yet is always filled up which means a lot of people love their food. Pops is a good example of a competitor for this business because they offer fast delivery, the food is good and the price is not too expensive. Pops, however, is not known for being as healthy of an option as our menu.

Chip’s: Chip’s is another example of a competitor; they are like Pops except they do not offer delivery. The food is fresh and the ratings online are mostly positive. Chip’s is well known for their pancakes and other breakfast foods which means they will most likely go head to head with our business since we offer fresh food also.

Sonic: Sonic’s food has received slightly better ratings than McDonalds and Burger King but the food is still recooked and isn't really considered fresh. The reason Sonic is one of our larger competitors is because they have a drive through and car hopping where you park your car, order your food and then an employee brings out your food. Our business model is more effective, as our drive through system is faster and centered around a curve in the road, making pick­ups easier than ever.

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Operational Plan For the Love of Breakfast is designed to be a fast and easy drive thru service in which the customers will pick up their pre­ordered breakfast which will be purchased online through a credit and paypal system. The breakfast will be prepared and picked up at our physical location with a two window drive through system, solving a potential traffic issue, and creating for an easy pick up and go while fulfilling customer satisfaction. With all of this being said the steps in order to accomplish all of this are as follows: Ordering: The first necessary step in carrying out our business is to have all customers order their desired meal. This will be done by visiting www.4theloveofbreakfast.com, and following the simple and easy directions to place the order. Once the order is taken, we will receive an email from (insert address here), our Website Manager will allocate the orders in a timely manner so that the Specialty Chef and Kitchen Prep Staff can prepare the food. A time interval will be allocated for the meal based on the estimated time of pick up of the food, and then this will be recorded into our system. Once this is finalized, this order will be projected on a screen above the preparation area at the allocated time interval for preparation and pick up time. Preparation: After the order is placed, the time interval, and estimated time of pick up is set, then the preparation of the food begins. The order, as stated will be displayed on a screen above the kitchen prep staff, and the necessary steps to fulfill the order will be taken. The meal will be cooked to desired specifications and ready to be fully packaged . It will have pre­packaging and be placed in the hot box or fridge, depending on order, located under the serving area approximately 5­10 minutes before estimated time of pick up. Pick Up: While the food is kept fresh in the hot box and fridge respectively, the cashier will be handling the beverages such as coffee or other beverage items, just before the arrival of the customer. This ensures that the beverages such as coffee will stay hot, and other beverages will be fresh and ready to drink upon arrival. While the cashier is finalizing the beverages, a member of the kitchen prep staff will be finalizing the order including full packaging, checking if the order is fully made to specifications of customer’s order, and finally bringing the final food product to be paired with the beverage at the window. Once the customer arrives, there will be two windows available. He or she will drive up to the 17

farthest available window, and pick up their desired meal from there. This two window system will allow for a traffic free zone, making the pick up method flow. The cashier will make sure the order was purchased by confirming the transaction online, then finally distribute the food.

Inventory Protocol Our inventory will be located in the walk in refrigerator, as well as pantry closet, according to necessary storage. Inventory shopping will be done 1­2 times per week, and inventory checks will be done 1­2 times a month. This is only to start and may be increased due to forecasting of production for our service. The inventory closet will be categorized according to food, with the newer products being located towards the bottom of the shelves and the older products towards to top of the shelves. Our inventory will be monitored by the kitchen prep staff, and kept organized by the maintenance crew. It will be checked and handled by the kitchen prep staff for the majority of the time. They will do the shopping necessary, and collect the data and forecasted sales in order to purchase and manage the necessary inventory.

Suppliers Sysco (Primary): Sysco will be used as a primary resource for supplying the food and ingredients needed and attached to the business plan. The location used will be 199 Lowell Ave, Central Islip, NY 11722. This is the nearest location to our business, and will be most accessible in ordering our products necessary. Costco (Secondary): Costco will be used as the secondary resource for supply. The sole responsibility will be to provide packaging for this business. The location is 1718 Boston Post Rd, Milford, CT 06460. This is in the city of Milford in which our business is located. This is an advantage due to the fact that it will make purchasing and acquiring products easier Packaging: All packaging will be supplied through the World Centric Web Store, due to their relatively low cost products needed to package our meals.

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Location For The Love of Breakfast is located in a roughly 1000 square foot space, located centrally in Milford. The building is 100 feet off the road with a U­shaped driveway area making the drive thru service possible. This interior space will consist of a layout plan in the blueprint attached. (See Appendix) Personel Management Director of Operations : This will be the manager of our business who oversees all activity dealing with the business. He will make sure all the business operations move smoothly. He is He or she will also be in charge of finances, business partners, and overall management. He or she will also be in charge of the inventory including shopping, storing, and packaging of the food. This position will handle all management related to food. Website Management: The Website Manager(s) will be in charge monitoring the website, orders, and payment. They will also have the responsibility of projecting the orders onto the monitor in the kitchen for the Kitchen Prep Staff,during the appropriate time intervals. Also, since the Website Manager deals with payment for orders, he or she will be in charge of the financial aspect (accounting) of the business. Employees Kitchen Prep: The kitchen prep staff will consist of those who prepare, package, and make sure all food is ready for pick up. They will not only package food but prepare kitchen for specialty chef. Such as, have utensils and ingredients ready to prepare meals. Chef: These two employees will cook and prepare the food ordered by the customers. They will prepare and create the meals. Cashiers: These employees will distribute food from the kitchen to the customer. They will also be in charge of preparing beverages ordered, and the final check of the order before the distribution to the customer. Cleaning and Maintenance: Cleaning and maintenance will keep dishes, utensils, and work area clean. They will also clean and check inventory, making sure the kitchen is up to shape for production.

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Financials Start Up Costs Category Total Cost: $53,109.06 Fixed Costs (Monthly Cost) $6,862.56 Rent Expense $1,900.00 Inventory At least $3662.56 Insurance $300.00 Electricity $600.00 Internet/Phone $100.00 Petty Fund Cash Up to $300.00 Equipment: $30,400.00 Sinks (hand, prep, mop, dish): $5,000.00 Conveyor Toaster: $1,500.00 Combi Oven: $8,000.00 Dishwasher: $2,500.00 Stove Range: $3,000.00 Griddle: $1,500.00 Walk­in Cooler: $5,500.00 Freezer: $400.00 Prep Table: $1,500.00 Pantry: (2) $1,000.00 Hot Box (2) $500.00 Utensils $2,281.50 Bread Pans: (3) $30.00 Muffin Pans: (2) $100.00 Biscuit Cutter: (3) $18.00 Flour Sifter: (2) $40.00 Rolling Pins: (3) $60.00 Tongs: (3) $15.00 Measuring Cups: (3) $22.50 Measuring Spoons (Set of four): (1) $10.00 Ladle: (2) $20.00 Vegetable Brush: (3) $21.00 Spatula: (3) $18.00 Whisks: (3) $45.00 Vegetable Peeler: (4) $24.00 Graters: (3) $21.00 Kitchen Utensil Rack (16 hangers): (2) $140.00 Kitchen Scoops: (3) $15.00 Sheet pans: (2) $30.00 Pot and Pan Rack: (1) $150.00 Roast Pan: (1) $80.00 20

Induction Pan Set(Set of four): (1) $30.00 Fry Pan: (1) $35.00 7 pc pot and pan set (1) $80.00 Kitchen Knife: (5) $175.00 Kitchen Cleaver: (2) $50.00 Juicer: (1) $200.00 Mixing Bowls: (3) $30.00 Oven Mitt: (2) $20.00 Apron: (7) $42.00 Chef hat: (7) $70.00 Chef Top:(7) $175.00 Chef Pants: (7) $175.00 Food Scales: (1) $100.00 Kitchen Timer: (4) $80.00 Coffee Brewer: (2) $160.00 Installation $6,500.00 Ventillation $3,500.00 Grease Trap $3,000.00 Other Expenses: $665.00 Trademark $375.00 Class VI Application $210.00 Licenses $80.00

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Balance Sheet

Assets Fixed Assets: 2014

Supplies & Equipment $32,681.50

Inventory $3,662.56

Ventillation $3,500

Grease Trap $3,000

Other Assets 2014

Trademark $375

Total Assets: $43,219.06

Liabilities and Owner’s Equity

Owner’s Equity: 2014

Investment capital $43,219.06

Total Liabilities and Owner’s Equity: $43,219.06

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3­Year Financial Plan

Revenue Q1 Q2 Q3 Q4 Y1 Y2 Y3

Service $22,050 $37,800 $48,825 $57,225 $165,900 $268,275 $574,875 menu A

Service $0 $0 $0 $0 $0 $178,850 $334,925 menu B

Service $0 $0 $0 $0 $0 $0 $229950 menu C

Gross $22,050 $37,800 $48,825 $57,225 $165,900 $447,125 $1,149,750 Revenue

Less: $7,434 $12,744 $16,461 $19,293 $55,932 $150,745 $387,630 (COGS)

Net $14,616 $25,056 $32,364 $37,932 $109,968 $296,380 $762,120 Revenue

Expenses Q1 Q2 Q3 Q4 Y1 Y2 Y3

Fixed costs $9,600 $9600 $9,600 $9,600 $38,400 $67,200 $105,600 (Monthly)

Equipment $0 $0 $0 $0 $0 $39,556.50 $39,556.50

Salary $0 $0 $0 $0 $0 $63750 $148750 Expense

Investment $39,556.5 $0 $0 $0 $39,556.50 $0 $0

Total Costs $49156.5 $9600 $9600 $9600 $77956.50 $170506.50 $293906.50

Result ($34540.5) $15906 $22764 $28332 $32,011.50 $125873.50 $468213.50

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Break Even Analysis

Total start­up costs starting @ 9 months: $68,646.50 Price of full meal: $7.00 Average price to make full meal: $2.36 In order to break even in 9 months, the business must sell: ● 14,795 meals total ● 54 meals per day

Explanation of the Break Even Analysis The fixed costs mainly come from the supplies and equipment needed to make the commercial kitchen from scratch. All the utensils and cooking ware all cost a projected $32,681.50. There are also some requirements and regulations the business needs to follow. Installation of ventilation and a grease trap have a combined total cost of $6,500; cooking licenses and a Class VI application will cost an extra $290; trademark costs are generally $375; the monthly costs of rent, insurance, utilities, and petty fund cash all come to a total of $3,200 per month.

A full meal consists of a main meal dish, a side dish, and a beverage. Each full meal can be customized in any choice. The cost to make a full meal averages out to be $2.26 and packaging is about $0.10 per meal. Each will be sold for $7.00. An average profit of $4.64 would mean it would take exactly 14,795 meals to break­even which equates to 54­55 meals per day. Based on these assumptions, we project a profit margin of at least $4,477.44 per month which will be used to expand and grow.

Although this is projected some orders will be more popular than others. I predict the popular breakfast sandwich, quinoa pancakes, and the breakfast omelette will be the most popular meal choices. Then the whole grain muffin or bagel will be the most popular side dish. Then coffee will most likely be the most popular beverage. The cost of these dishes plus the packaging all averages out to a cost of $2.01 exactly. It is less than the average cost and we will be able to break­even with less products.

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Appendix

AI. Building Layout

1. This is the preparation station consisting of the ovens, monitors projecting orders, as well as stoves. This is where the food for our business will be prepared.

2. This is the cleaning are of the kitchen, where dishes, utensils and kitchen materials will be cleaned in sinks and dishwashers.

3. This is the kitchen preparatory area consisting of a stainless steel worktop, with two hot boxes and two miniature refrigerators underneath to keep food fresh and help prepare the overall meal.

4. This is the in house computer station. Since the business is operated through the website, this will be used to access the website and project orders for the kitchen staff onto the monitor.

5. This area consists of the storage of packaging, goods, and inventory. Consisting of a walk in refrigerator and pantries for dry food.

6. The window area in which orders will be distributed to the customer. Also consists of a cashier area for beverages and lingering financial aspects.

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AII. Menu